Lebanese Lemon Lentil Soup

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

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

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 carrots, diced
• 6 cups water
• freshly ground black pepper
• 1 tablespoon ground cumin
• 1 ½ teaspoons ground black pepper
• 1 ½ teaspoons minced garlic
• ½ teaspoon cayenne pepper
• 1 cup all-purpose flour (Optional)
• 1 large yellow onion, diced
• 1 tablespoon ground coriander
• 1 lemon, cut into wedges
• ¼ cup butter (Optional)
• 1 tablespoon salt, or more to taste
• 2 stalks celery with leaves, diced
• 2 cups French green lentils

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.