Lebanese Lemon Lentil Soup

Name: Lebanese Lemon Lentil Soup
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 stalks celery with leaves, diced; 2 carrots, diced; 1.5 teaspoons minced garlic; 6 cups water; 2 cups French green lentils; 4 tablespoons chopped fresh parsley, divided; 1 tablespoon salt, or more to taste; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1.5 teaspoons ground black pepper; 0.5 teaspoon cayenne pepper; 1 cup all-purpose flour; 0.25 cup butter; 1 lemon, cut into wedges; freshly ground black pepper

4.4

(60)

55 Reviews

10 Photos

This Lebanese-inspired lentil soup with lemon is a wonderful comfort soup with a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. This recipe can be made vegan or vegetarian. Alternatively, chicken can be easily added.

Recipe by Debra Fox Sullivan

Updated on November 30, 2022

10

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

10

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
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
1 cup all-purpose flour (Optional)
¼ cup butter (Optional)
1 lemon, cut into wedges
freshly ground black pepper

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, for 1 1/2 hours.
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.
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.

Nutrition Facts (per serving)

268	Calories
8g	Fat
38g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 268
% Daily Value *
Total Fat 8g	11%
Saturated Fat 3g	17%
Cholesterol 12mg	4%
Sodium 755mg	33%
Total Carbohydrate 38g	14%
Dietary Fiber 14g	50%
Total Sugars 2g
Protein 12g
Vitamin C 15mg	74%
Calcium 62mg	5%
Iron 4mg	24%
Potassium 509mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.