Lebanese Lemon Lentil Soup Recipe

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.