Lebanese Lemon Lentil Soup

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ready Time: 2 hrs 5 mins


• 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.
• 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.