Description
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.
Ingredients
- 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 (Optional)
- 1 cup all-purpose flour (Optional)
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
- freshly ground black pepper
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 5 mins
Servings: 10