---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Soups
       Yield: 6 servings
     1/2 l  Brown lentils
       2 l  Water
     1/4 l  Finely chopped spring onions
       1    Garlic clove (opt.); crushed
     1/2 dl Finely chopped coriander *
     3/4 dl Olive oil
     1/2 dl Cold water
       1 tb Flour
     1/2 dl Vinegar (or to taste)
            Freshly ground black pepper
   *Note: Finely chopped parsley may be substituted for coriander leaves. Wash
   lentils in several changes of cold water, or place in a sieve and run water
   through them.  Drain. Put lentils in a large pot with 8 cups water, spring
   onion, garlic if used, oil and coriander or parsley (or a combination of
   the two if preferred). Bring to the boil, cover pan and simmer on low heat
   for 1 hour or until lentils are soft. Put water and flour in a screw top
   jar, seal and shake until thoroughly combined. This prevents lumps forming.
   Pour this gradually into boiling soup, stirring constantly, until thickened
   slightly.  Add vinegar and salt and pepper to taste. Return to the boil,
   boil gently for 5 minutes, then serve hot.