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Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 120 Min
  • 10 Servings
  • $10

INGREDIENTS

  • Base

    • 2 tablespoons olive oil
    • 🧅 1 large yellow onion, diced
    • 2 stalks celery with leaves, diced
    • 🥕 2 carrots, diced
    • 1 ½ teaspoons minced garlic

  • Liquid

    • 💧 6 cups water

  • Legume

    • 2 cups French green lentils

  • Herbs and Spices

    • 4 tablespoons chopped fresh parsley, divided
    • 🧂 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

  • Optional Thickener

    • 1 cup all-purpose flour
    • 🧈 ¼ cup butter

  • Servings

    • 🍋 1 lemon, cut into wedges
    • freshly ground black pepper

STEPS

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.

2

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, for 1 1/2 hours.

3

Whisk flour and butter 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.

4

Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

NUTRIENTS

Per 1 serving

🔥

268

Calories

  • 12
    Protein
  • 38
    Carbs
  • 8
    Fats

💡 Add more cayenne if you prefer a spicier soup!Use vegetable stock instead of water for enhanced flavor.This soup freezes well; store in airtight containers for up to 3 months.Serve with crusty bread for a heartier meal.