Lebanese Lemon Lentil Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 large yellow onion, diced 2 stalks celery with leaves, diced 2 carrots, diced 1 ½ 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 ½ teaspoons ground black pepper ½ teaspoon cayenne pepper ¼ cup butter 1 cup all-purpose flour 1 lemon, cut into wedges 2 tablespoons chopped fresh parsley freshly ground black pepper
Nutrition Info
- 267.6 caloriescarbohydrate: 37.8 gcholesterol: 12.2 mgfat: 8.2 gfiber: 13.9 gprotein: 12 gsaturatedFat: 3.4 gservingSize: -sodium: 755.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Lebanese Lemon Lentil Soup
Directions
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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.