For a richer flavor, consider using chicken broth instead of water. If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup before serving. Adjust the amount of cayenne pepper to your desired level of spiciness. For a vegan version, substitute the butter with a plant-based alternative.
Lebanese Lemon Lentil Soup
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PREP TIME30 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING10 People
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VIEWS181
Embark on a culinary journey to the heart of Lebanon with this vibrant and comforting lentil soup. A harmonious blend of zesty lemon, earthy lentils, and aromatic spices creates a symphony of flavors that will tantalize your taste buds and warm you from the inside out. Perfect for a chilly evening, this soup is a celebration of simple ingredients transformed into a culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol12 mg
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Fiber14 g
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Protein12 g
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Saturated Fat3 g
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Sodium755 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Sauté Aromatics: In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
02 Step
Recipe View Simmer the Soup: Pour in water, add French green lentils, 2 tablespoons of fresh parsley, salt, ground coriander, ground cumin, black pepper, and cayenne pepper. Stir well to combine all ingredients. Bring to a simmer, then cover the pot and reduce heat to low. Let the soup simmer gently, stirring occasionally, until the lentils are tender, about 1 hour and 30 minutes.
03 Step
Recipe View Create the Roux: While the soup simmers, prepare the roux. In a small saucepan over medium-low heat, whisk together all-purpose flour and butter. Stir constantly until the mixture thickens into a paste, about 10 minutes. Reduce the heat to low and continue stirring every 2 to 3 minutes until the roux turns a light golden-brown color, about 20 minutes more.
04 Step
Recipe View Finish and Serve: Gradually whisk the flour paste (roux) into the finished soup, adding it a spoonful at a time, and stirring until the soup becomes smooth and creamy. Serve hot with lemon wedges, a sprinkle of the remaining 2 tablespoons of fresh parsley, and freshly ground black pepper.
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David Damore
Jun 24, 2025I used red lentils instead of green and it was still delicious!
Johnnie Schinner
May 15, 2025The perfect comfort food for a cold day.
Dariana Becker
Apr 1, 2025This soup is amazing! The lemon really brightens it up.
Cleo Barrows
Feb 9, 2025I've made this several times and it's always a hit!
Minnie Littel
Sep 29, 2024So easy to make and packed with flavor!
Elena Effertz
Jul 9, 2024I added a little extra cayenne pepper for a spicier kick.
Curt Metz
Feb 16, 2024My family loved this! It's a new favorite in our house.
Matt Schroeder
Jan 23, 2024The flour paste is a game changer! It makes the soup so creamy.
Felicita Sauer
Jan 11, 2024I didn't have fresh parsley, so I used dried and it worked just as well.