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Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup

  • Prep

    30 m
  • Cook

    1 h 35 m
  • Ready In

    2 h 5 m
scarlettfox

scarlettfox

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.

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

SNOWCROFT
14

SNOWCROFT

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.

elisa
11

elisa

7/3/2012

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!

Shari
10

Shari

8/11/2012

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.

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