Lebanese Lemon Lentil Soup
Description
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.
Ingredients
•
2 tablespoons olive oil
•
1 large yellow onion, diced
•
2 stalks celery with leaves, diced
•
2 carrots, diced
•
1 1/2 teaspoons minced garlic
•
6 cups water
•
2 cups French green lentils
•
4 tablespoons chopped fresh parsley, divided
•
1 tablespoon salt, or more to taste
•
1 tablespoon ground coriander
•
1 tablespoon ground cumin
•
1 1/2 teaspoons ground black pepper
•
1/2 teaspoon cayenne pepper
•
1 cup all-purpose flour
•
1/4 cup butter
•
1 lemon, cut into wedges
•
freshly ground black pepper
Directions
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.
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.
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.
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.