Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup

Debra Fox Sullivan

"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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Ingredients

2 h 5 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 35
  1. 36 Ratings

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Most helpful positive review

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!

Most helpful critical review

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...

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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...

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!

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 ...

Ive made this recipe for ten years. There are no shenanigans! (: i did, however, make a mistake on the flour. There should be a bit less, and there needs to be a bit more liquid than i wrote. Ch...

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...

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 ...

It was very bland.It was very bland, sorry.

I made this as written with the exception of using less flour/butter as many others suggested. Great combination of flavors. This recipe is definitely a keeper.

I made this mostly to the recipe, except that I used less than 1 cup of flour after reading other reviews. I used about a quarter cup and toasted it in a dry pan as another review recommended, ...

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