Lemony Lebanese Lentil Soup

1. 1

   Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir the onion, celery, and carrots until slightly tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

2. 2

   Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to combine. Cover and simmer, stirring occasionally, until the lentils are tender, for 1 1/2 hours.

3. 3

   Whisk the flour and butter together in a small saucepan over medium-low heat, stirring constantly until thickened and paste-like, about 10 minutes. Reduce the heat to low and stir every 2 to 3 minutes until light brown, about 20 more minutes.

4. 4

   Whisk the flour paste into the finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, the remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

• Calories 200.98 kcal — Moderate 10%
• Protein 5.21 g — Moderate 10%
• Carbohydrate 28.69 g 10%
• Total Fat 8.37 g — Moderate 11%
• Saturated Fat 3.78 g — Moderate 19%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 13.48 mg ⌄ Low Source 4%
• Sodium 57.11 mg ⌄ Low Source 2%
• Dietary Fiber 6.05 g ↗ Good Source 22%
• Total Sugars 8.39 g --
• Added Sugars 5.98 g — Moderate 12%
• Calcium 44.96 mg ⌄ Low Source 3%
• Iron 2.79 mg — Moderate 16%
• Potassium 243.77 mg ⌄ Low Source 5%
• Vitamin A 12.96 mcg ⌄ Low Source 1%
• Vitamin C 14.05 mg — Moderate 16%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅