Lebanese Lemon Lentil Soup Recipe

Lebanese Lemon Lentil Soup Recipe

  • 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
  • 2 tablespoons chopped fresh parsley
  • 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
  • 1/4 cup butter (optional)
  • 1 cup all-purpose flour (optional)
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley
  • freshly ground black pepper
  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.
  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.
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