How to Make Lebanese Lemon Lentil Soup - A Step-by-Step Guide

Lebanese cuisine is known for its bold and vibrant flavors, and the Lebanese Lemon Lentil Soup is no exception. This soup is a staple in Lebanese households, especially during the colder months when a warm and comforting bowl of soup is all you crave. The combination of lentils, tangy lemon, and aromatic spices creates a flavor profile that is truly irresistible.

What makes this soup extra special is its use of red lentils, which cook up quickly and result in a smooth and creamy textu...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 10

  • 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

    268 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 12mg
    • Sodium: 755mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 14g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 15mg
    • Calcium: 62mg
    • Iron: 4mg
    • Potassium: 509mg