Lebanese Lemon Lentil Soup |
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Prep Time: 30 Minutes Cook Time: 95 Minutes |
Ready In: 125 Minutes Servings: 10 |
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This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily. 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 |
Directions:
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. 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.
2. 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.
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