Lebanese Lemon Lentil Soup

By Debra Fox Sullivan

4.41 / 5

30min

1h 35min

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2 tablespoons olive oil
1 large yellow onion diced
2 stalks celery with leaves diced
2 carrots diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper