Lebanese Lemon Lentil Soup Recipe

Name: Lebanese Lemon Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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.
2
Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes.
3
Add garlic; cook and stir until fragrant, 30 seconds.
4
Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate.
5
Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
6
Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes.
7
Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
8
Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy.
9
Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, diced, 2 stalks celery with leaves, diced, 2 carrots, diced, and more.

Yes, Lebanese Lemon Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lebanese Lemon Lentil Soup

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