"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." — scarlettfox
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yellow onion, diced
celery with leaves, diced
1 1/2 teaspoons
French green lentils
chopped fresh parsley
salt, or more to taste
1 1/2 teaspoons
ground black pepper
lemon, cut into wedges
freshly ground black pepper
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!
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.
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.
Nice flavors. I used 4 cups chicken-vegetable broth in place of some of the water. I also skipped the optional flour and butter but mixed in a couple generous dollops of non-fat greek yogurt for each serving.
Very tasty. I made the soup according to the recipe and enjoyed it. The lentils tend to absorb liquids, so I did have to add water every now and then.
Mmm, I doubled this recipe and I'm glad I did. Mister Watson stayed out on the town tonight, so I had plenty and there was no rush. After reading up on a lot of Lebanese Lentil Soup recipes today, I trusted this one to be the backbone of my dish, making these adjustments: no celery (it's expensivish), red split lentils (3c. for 2 quarts liquid), no butter or flour, fresh ground red pepper flakes on top instead of cayenne inside, juice of 3/4 a lemon inside ( 1/4 saved for garnish), finally, for the 2 quarts water, I used about 5tsp. of this condensed vegetable bouillon paste that I got for the first time today. It was easy to adapt this recipe to my tastes and glad I used it. Oh and it only took about an hour! Thanks!
The soup is very healthy and filling. I guess the flavor wasn't as much to our liking as the Lentil Soup with Lemon by Jodi. That one is delish! This one is less expensive though and still okay. I guess after the other recipe, this one didn't quite hit it with the family.
I cut the cayenne in half and was very glad I did. You could actually cut it even further. I also added an extra cup or so of water and ran it through the ninja blender because I like my lentil soup that way. Other than that, 100% perfect as written. I did not use the optional butter and flour. This is a very flavorful, satisfying soup that just happens to be both very healthy and vegan. This is going right into the frequently used recipes file.
* Percent Daily Values are based on a 2,000 calorie diet.
Lebanese Lemon Lentil Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 74
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