Lebanese Lemon Lentil Soup

Name: Lebanese Lemon Lentil Soup
Total time: 150
Yield: 10
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

Recipe by Debra Fox Sullivan from allrecipes.com

Lunch 3 Hr. 30 Mins.

Ingredients

10 servings

•

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

Instructions

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.