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.

Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
total:
2 hrs 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

268 calories; protein 12g 24% DV; carbohydrates 37.8g 12% DV; fat 8.2g 13% DV; cholesterol 12.2mg 4% DV; sodium 755.2mg 30% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2012
This soup is absolutely exquisite!!! I made it for my family last night and not a single drop was left in the pot. It is hearty and very very rich! Read More
(16)

Most helpful critical review

Rating: 3 stars
11/14/2013
I call shenanigans! The soup is delicious, but that step at the end where you add butter/flour is completely incorrect. This is the basis for any béchamel sauce or gravy, but a cup of flour will NOT be incorporated into 1/4c of any fat. The ratio is normally 1 T fat (butter) to 1 T flour to 1 cup liquid. When mixed this way the "paste" will not take on any more flour than about a half a cup and even then it starts separating and turning into crumbles and will not blend into the soup without creating lumps. I tried this as written, even though I knew it wouldn't work and I am right. Even with a half a cup of flour, I had to add 2 cups of water, take it off the stove, use a stick blender to smooth the lumps, and then added maybe 1/4 of that into the soup. If you want to add this step, and it does add a lusciousness that elevates it from the standard lentil soup, I suggest 2 T butter and 2 T flour. If you toast the flour in the pan over medium heat while stirring before adding the butter, you'll cut down on time and have a better product. But again, the soup itself is really tasty and has the perfect amount of spice. I used both french and brown lentils and added a half cup of chives and extra parsley since I'll soon lose my fresh herbs to frost. Read More
(49)
58 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
11/14/2013
I call shenanigans! The soup is delicious, but that step at the end where you add butter/flour is completely incorrect. This is the basis for any béchamel sauce or gravy, but a cup of flour will NOT be incorporated into 1/4c of any fat. The ratio is normally 1 T fat (butter) to 1 T flour to 1 cup liquid. When mixed this way the "paste" will not take on any more flour than about a half a cup and even then it starts separating and turning into crumbles and will not blend into the soup without creating lumps. I tried this as written, even though I knew it wouldn't work and I am right. Even with a half a cup of flour, I had to add 2 cups of water, take it off the stove, use a stick blender to smooth the lumps, and then added maybe 1/4 of that into the soup. If you want to add this step, and it does add a lusciousness that elevates it from the standard lentil soup, I suggest 2 T butter and 2 T flour. If you toast the flour in the pan over medium heat while stirring before adding the butter, you'll cut down on time and have a better product. But again, the soup itself is really tasty and has the perfect amount of spice. I used both french and brown lentils and added a half cup of chives and extra parsley since I'll soon lose my fresh herbs to frost. Read More
(49)
Rating: 5 stars
07/03/2012
This soup is absolutely exquisite!!! I made it for my family last night and not a single drop was left in the pot. It is hearty and very very rich! Read More
(16)
Rating: 4 stars
08/11/2012
This is delicious but definitely not a soup. I followed the directions exactly using dried lentils and after cooking for 1 hour all the liquid had been absorbed. It makes a great side dish if you substitute chicken broth fir the water. I also did not use the butter and flour at the end for obvious reasons. Read More
(11)
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Rating: 5 stars
03/19/2017
Ive made this recipe for ten years. There are no shenanigans! (: i did, however, make a mistake on the flour. There should be a bit less, and there needs to be a bit more liquid than i wrote. Chicken stock is my fav, but reduce your salt if you use it! Thanks everyone! Read More
(11)
Rating: 5 stars
10/06/2013
I cut the cayenne in half and was very glad I did. You could actually cut it even further. I also added an extra cup or so of water and ran it through the ninja blender because I like my lentil soup that way. Other than that 100% perfect as written. I did not use the optional butter and flour. This is a very flavorful satisfying soup that just happens to be both very healthy and vegan. This is going right into the frequently used recipes file. Read More
(5)
Rating: 4 stars
08/10/2012
Nice flavors. I used 4 cups chicken-vegetable broth in place of some of the water. I also skipped the optional flour and butter but mixed in a couple generous dollops of non-fat greek yogurt for each serving. Read More
(5)
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Rating: 5 stars
02/24/2014
I made this mostly to the recipe except that I used less than 1 cup of flour after reading other reviews. I used about a quarter cup and toasted it in a dry pan as another review recommended then added in about 2.5 T of butter to make a thin paste. It added a layer of richness to the flavor. We had it for shabbat with challah and wine and it was very flavorful and satisfying. The French lentils hold their shape nicely and make an attractive thick soup. Read More
(3)
Rating: 1 stars
04/04/2015
It was very bland.It was very bland sorry. Read More
(2)
Rating: 4 stars
11/07/2013
Mmm I doubled this recipe and I'm glad I did. Mister Watson stayed out on the town tonight so I had plenty and there was no rush. After reading up on a lot of Lebanese Lentil Soup recipes today I trusted this one to be the backbone of my dish making these adjustments: no celery (it's expensivish) red split lentils (3c. for 2 quarts liquid) no butter or flour fresh ground red pepper flakes on top instead of cayenne inside juice of 3/4 a lemon inside ( 1/4 saved for garnish) finally for the 2 quarts water I used about 5tsp. of this condensed vegetable bouillon paste that I got for the first time today. It was easy to adapt this recipe to my tastes and glad I used it. Oh and it only took about an hour! Thanks! Read More
(2)
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