Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.34 Kcal (1144 kJ) | ||
| Calories from fat | 83.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 14% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 726.06mg | 30% | |
| Potassium | 504.79mg | 11% | |
| Total Carbs | 35.95g | 12% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 13.39g | 54% | |
| Protein | 11.92g | 24% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.8mg | 21% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 112.38 Kcal (471 kJ) | ||
| Calories from fat | 34.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 14% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 4% | |
| Sodium | 298.51mg | 30% | |
| Potassium | 207.53mg | 11% | |
| Total Carbs | 14.78g | 12% | |
| Sugars | 0.7g | 7% | |
| Dietary Fiber | 5.51g | 54% | |
| Protein | 4.9g | 24% | |
| Vitamin C | 2.7mg | 11% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 21% | |
| Calcium | 26mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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