Ingredients

• 2 cups brown lentils
• 8 cups water, plus 1/4 cup cold water separated
• 1 cup spring onion, finny chopped (green onions)
• 1 garlic clove, crushed (optional)
• 1/4 cup finely chopped flat leaf parsley
• 1/3 cup olive oil
• 1 tablespoon rice flour (regular flour may be used if not gluten free)
• 1/4 cup red wine vinegar (not halal)
• sea salt, to taste
• fresh ground black pepper, to taste
• 1 lemon, cut in wedges (to serve)

Instructions

1. Pick over lentils and wash in several changes of cold water. Drain.

2. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.

3. Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.

4. Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.

5. Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.