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Lebanese Lemon Lentil Soup
Lebanese Lemon Lentil Soup
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Cozy Lebanese lentil soup with zesty lemon, fragrant herbs, and warming spices for ultimate comfort.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 stalks celery with leaves, diced
  • 2 carrots, diced
  • 1.5 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
  • 1.5 teaspoons ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 0.25 cup butter
  • 1 lemon, cut into wedges
  • freshly ground black pepper
Instructions:
  • In a large heavy-bottomed pot over medium heat, warm olive oil. Sauté onion, celery, and carrots until slightly tender, around 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Combine water, lentils, freshly chopped parsley, salt, coriander, cumin, black pepper, and a hint of cayenne pepper. Stir well to blend all the flavors. Cover and let it simmer for 1 1/2 hours until the lentils are tender, stirring occasionally.
  • In a small saucepan over medium-low heat, combine flour and butter, whisking constantly until a thick paste forms, about 10 minutes. Then reduce heat to low and continue to stir every 2 to 3 minutes until a light brown color develops, for about 20 more minutes.
  • Gradually incorporate flour paste into the soup, stirring until creamy. Garnish with lemon wedges, the rest of the parsley, and a sprinkle of freshly ground pepper before serving.

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