Lebanese Lemon Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 stalks celery with leaves, diced
• 2 carrots, diced
• 1 1/2 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 1/2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup butter (optional)
• 1 cup all-purpose flour (optional)
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley
• Freshly ground black pepper

Directions

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.