Name: Lebanese Lemon Lentil Soup
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Olive oil - 2 tablespoons; Yellow onion, diced - 1 large; Celery with leaves, diced - 2 stalks; Carrots, diced - 2; Minced garlic - 1 ½ teaspoons; Water - 6 cups; French green lentils - 2 cups; Chopped fresh parsley, divided - 4 tablespoons; Salt, or more to taste - 1 tablespoon; Ground coriander - 1 tablespoon; Ground cumin - 1 tablespoon; Ground black pepper - 1 ½ teaspoons; Cayenne pepper - ½ teaspoon; All-purpose flour (Optional) - 1 cup; Butter (Optional) - ¼ cup; Lemon, cut into wedges - 1; Freshly ground black pepper - 1

Ingredients for - Lebanese Lemon Lentil Soup

1. Olive oil 2 tablespoons

2. Yellow onion, diced 1 large

3. Celery with leaves, diced 2 stalks

4. Carrots, diced 2

5. Minced garlic 1 ½ teaspoons

6. Water 6 cups

7. French green lentils 2 cups

8. Chopped fresh parsley, divided 4 tablespoons

9. Salt, or more to taste 1 tablespoon

10. Ground coriander 1 tablespoon

11. Ground cumin 1 tablespoon

12. Ground black pepper 1 ½ teaspoons

13. Cayenne pepper ½ teaspoon

14. All-purpose flour (Optional) 1 cup

15. Butter (Optional) ¼ cup

16. Lemon, cut into wedges 1

17. Freshly ground black pepper 1

How to cook deliciously - Lebanese Lemon Lentil Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.