Lebanese Lemon Lentil Soup

This Lebanese-inspired lentil soup with lemon will keep you warm with a nice flavor and a variety of herbs and spices. It is hearty and comforting.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 268 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 2 carrots, diced
• 6 cups water
• freshly ground black pepper
• 1 tablespoon ground cumin
• 4 tablespoons chopped fresh parsley, divided
• 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

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.

Step 2

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, for 1 1/2 hours.

Step 3

Whisk flour and butter 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.

Step 4

Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.