Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup

This Lebanese-inspired lentil soup will keep you warm with a nice variety of herbs and spices. Serve with a wedge of lemon and a sprinkle of fresh parsley.

Preparation Time
30 mins
Cooking Time
1 hr 35 mins
Total Time
2 hr 5 mins
Calories
268 Calories

Recipe Instructions

Step 1
Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
Step 2
Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.
Lebanese Lemon Lentil Soup
Lebanese Lemon Lentil Soup
Lebanese Lemon Lentil Soup
Lebanese Lemon Lentil Soup

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 carrots, diced
  • 6 cups water
  • freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 large yellow onion, diced
  • 1 tablespoon ground coriander
  • 1 lemon, cut into wedges
  • 1 tablespoon salt, or more to taste
  • 2 stalks celery with leaves, diced
  • 2 cups French green lentils
  • 0.25 cup butter
  • 0.5 teaspoon cayenne pepper
  • 1.5 teaspoons ground black pepper
  • 1.5 teaspoons minced garlic

Categories

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