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Lemon Lentil Soup

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
10 servings
Lunch Lebanese
Lemon Lentil Soup
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
Instructions
1
Begin by warming olive oil in a substantial, thick-walled cooking vessel over an intermediate temperature. Sauté and blend the onion, celery, and carrots until they start to soften slightly, approximately 5 minutes. Introduce garlic into the mixture; cook and stir until it emits a distinct aroma, roughly 30 seconds.
2
Next, combine water, lentils, 2 tablespoons of fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to merge the ingredients. Cover the pot and let it simmer until the lentils become tender, stirring occasionally, for 1 1/2 hours.
3
Meanwhile, prepare a small saucepan by combining flour and butter over an intermediate-low heat. Stir constantly until the mixture thickens and develops a smooth, paste-like consistency, roughly 10 minutes. Gradually reduce the heat to low and stir every 2 to 3 minutes until it reaches a light brown color, approximately 20 more minutes.
4
Gradually whisk the flour paste into the finished soup, adding it a spoonful at a time, until it achieves a smooth and creamy texture. Serve the soup with lemon wedges, the remaining 2 tablespoons of parsley, and a sprinkle of freshly ground pepper.