Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

The first time I tasted Fakes Xithati was on a sun-drenched terrace overlooking the Mediterranean. My friend’s yiayia (grandmother) had prepared a massive pot of it, the aroma of lentils and herbs mingling with the salty sea air. The bright, tangy flavor, punctuated by lemon wedges, was an absolute revelation. I remember thinking, “This is what sunshine tastes like.” To this day, a bowl of this soup instantly transports me back to that moment of pure culinary bliss.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6
• Yield: 6 bowls
• Dietary Type: Vegan

Ingredients

• 2 cups brown lentils
• 8 cups water, plus 1/4 cup cold water separated
• 1 cup spring onion, finely 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)

Equipment Needed

• Large pot
• Screw-top jar

Instructions

1. Begin by picking over the lentils to remove any stones or debris. Then, wash them in several changes of cold water until the water runs clear. Drain the lentils thoroughly.
2. Place the drained lentils in a large pot. Add the 8 cups of water, finely chopped spring onion, crushed garlic (if using), olive oil, and finely chopped flat leaf parsley.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lentils are soft and tender. Check the lentils periodically, adding a little more water if the soup becomes too thick.
4. While the lentils are simmering, prepare the thickening agent. In a screw-top jar, combine the 1/4 cup of cold water and the rice flour (or regular flour, if not gluten-free). Seal the jar tightly and shake vigorously until the mixture is thoroughly combined and smooth. This step is crucial to prevent lumps from forming in the soup.
5. After the lentils have cooked for an hour and are soft, gradually pour the flour mixture into the boiling soup, stirring constantly to ensure it is evenly distributed. Continue stirring until the soup has thickened slightly. This usually takes about 2-3 minutes.
6. Add the red wine vinegar, sea salt, and freshly ground black pepper to taste. Adjust the seasonings as needed to achieve your desired flavor profile.
7. Return the soup to a gentle boil and cook for another 5 minutes, stirring occasionally, to allow the flavors to meld together.
8. Serve the Cypriot Sour Lentil Soup hot, with wedges of fresh lemon to squeeze onto individual portions. A fresh salad on the side complements the soup beautifully.

Expert Tips & Tricks

• Lentil Selection: While brown lentils are traditional, you can experiment with other varieties like green or red lentils. Keep in mind that the cooking time may vary depending on the type of lentil used. Red lentils, for example, cook much faster and will result in a thicker, creamier soup.
• Flavor Infusion: For a deeper, more complex flavor, consider adding a bay leaf or a sprig of thyme to the soup during the simmering process. Remember to remove them before serving.
• Acidity Adjustment: The amount of red wine vinegar can be adjusted to suit your personal preference. Start with 1/4 cup and add more, a tablespoon at a time, until you reach the desired level of sourness. You can also use lemon juice instead of vinegar, but the flavor profile will be slightly different.
• Make-Ahead Tip: This soup is even better the next day! The flavors have time to meld and deepen. Make a large batch and enjoy it throughout the week.
• Troubleshooting: If your soup is too thick, simply add more water until it reaches the desired consistency. If it’s too thin, you can either cook it for a longer period to allow it to reduce naturally, or add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.

Serving & Storage Suggestions

Serve the Cypriot Sour Lentil Soup (Fakes Xithati) hot, garnished with a sprinkle of fresh parsley and a generous squeeze of fresh lemon juice. The bright, tangy flavor of the lemon perfectly complements the earthy lentils. A side of crusty bread is ideal for soaking up the delicious broth. For a complete meal, serve with a fresh, crisp salad.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stovetop or in the microwave until heated through. You may need to add a splash of water to thin it out if it has thickened during storage.

For longer storage, the soup can be frozen in individual portions for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	348.9 kcal	N/A
Calories from Fat	114 g	33%
Total Fat	12.8 g	19%
Saturated Fat	1.8 g	8%
Cholesterol	0 mg	0%
Sodium	18.6 mg	0%
Total Carbohydrate	42.1 g	14%
Dietary Fiber	20.4 g	81%
Sugars	1.9 g	7%
Protein	17.1 g	34%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: This recipe is already naturally gluten-free if you use rice flour. Ensure all other ingredients are also gluten-free.
• Herb Variations: Experiment with different herbs to customize the flavor profile. Dill, mint, or oregano would all be delicious additions.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Add Vegetables: Incorporate other vegetables like carrots, celery, or diced tomatoes for added nutrients and flavor.
• Bean Addition: For a heartier soup, add a can of drained and rinsed chickpeas or cannellini beans.
• Vinegar Options: While red wine vinegar is traditional, you can substitute it with apple cider vinegar or white wine vinegar. Lemon juice is also a viable option, although it will impart a slightly different flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned lentils instead of dried lentils?
A: While dried lentils are preferred for their texture and flavor, you can use canned lentils in a pinch. Be sure to rinse them thoroughly and reduce the cooking time significantly, as they are already cooked. Add them towards the end of the cooking process to avoid overcooking.

Q: How can I make this soup thicker without using flour?
A: You can blend a portion of the soup with an immersion blender or in a regular blender until smooth, then return it to the pot. This will create a creamy, thicker consistency.

Q: Is it necessary to soak the lentils before cooking?
A: Soaking lentils is not necessary for this recipe, as brown lentils cook relatively quickly. However, soaking them for 30 minutes to an hour can help to reduce their cooking time and make them more digestible.

Q: Can I make this soup in a slow cooker?
A: Yes, this soup is very easy to make in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How long does this soup last in the freezer?
A: This soup can be frozen for up to 2-3 months in an airtight container. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

Fakes Xithati is more than just a lentil soup; it’s a taste of Cypriot sunshine in a bowl. With its bright, tangy flavor and hearty texture, it’s a satisfying and nutritious meal that’s perfect for any time of year. I encourage you to give this recipe a try and experience the magic for yourself. Don’t be afraid to experiment with different herbs and spices to customize it to your own taste. And most importantly, share it with friends and family – good food is always best enjoyed in good company. Kali Orexi! (Bon appétit!)