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 199.23 kcal Moderate
• Protein 4.99 g Low Source
• Carbs 28.74 g Moderate
• Total Fat 8.15 g Moderate
• Saturated Fat 3.65 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.54 mg Low Source
• Sodium 53.7 mg Low Source
• Fiber 2.47 g Low Source
• Sugar 8.02 g Moderate
• Added Sugar 5.95 g Moderate
• Calcium 45.9 mg Low Source
• Iron 2.91 mg Moderate
• Potassium 256.17 mg Low Source
• Vitamin A 11.48 mcg_rae Low Source
• Vitamin C 12.84 mg Moderate
• Vitamin D 0.0 mcg Low Source

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

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