Lebanese Lemon Lentil Soup

Ingredients

• 10 servings pepper black freshly ground
• 2  carrots diced
• 0.5 teaspoon cayenne pepper 
• 2 stalks celery diced with leaves,
• 2 cups green lentils french
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons garlic minced
• 1 tablespoon ground coriander 
• 1 tablespoon ground cumin 
• 1.5 teaspoons ground pepper black
• 1  optional: lemon cut into wedges
• 2 tablespoons olive oil 
• 1 tablespoon salt to taste
• 6 cups water 
• 1 large onion diced yellow

Equipment

• sauce pan
• whisk
• pot

Directions

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.
2. Add garlic; cook and stir until fragrant, 30 seconds.
3. 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.
4. 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.
5. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy.
6. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.