Cypriot Lentil Soup with Coriander Seed and Red Wine Vinegar

Name: Cypriot Lentil Soup with Coriander Seed and Red Wine Vinegar
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Greek
Ingredients: ⅓ cup (80 ml) extra-virgin olive oil, plus extra for drizzling at the table; 2 large (about 1 lb) (450 g) yellow onions, peeled and finely chopped; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 4 cloves (15 g) garlic, thinly sliced; 2 tsp (5 g) coriander seeds, coarsely crushed; 2 tbsp (32 g) tomato paste; 1½ cups (300 g) brown lentils, picked over and rinsed; 2 whole bay leaves; 7 cups (1660 ml) water, cold; 1½ tsp (9 g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste; 3 tbsp (45 ml) red wine vinegar, plus more to taste; ¼ cup (15 g) flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A humble Cypriot-style lentil soup (fakes) built on slowly softened onions, toasted crushed coriander seed and a generous glug of olive oil. A splash of red wine vinegar stirred in at the end brightens the earthy lentils.

Prep: 15 min
Cook: 55 min
Wait: 5 min
Total: 1 hr 15 min
Makes: About 2.5 quarts (2.4 liters), 6 generous bowls

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Ingredients

6 servings

⅓ cup (80 ml) extra-virgin olive oil, plus extra for drizzling at the table
2 large (about 1 lb) (450 g) yellow onions, peeled and finely chopped
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
4 cloves (15 g) garlic, thinly sliced
2 tsp (5 g) coriander seeds, coarsely crushed
2 tbsp (32 g) tomato paste
1½ cups (300 g) brown lentils, picked over and rinsed
2 whole bay leaves
7 cups (1660 ml) water, cold
1½ tsp (9 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste
3 tbsp (45 ml) red wine vinegar, plus more to taste
¼ cup (15 g) flat-leaf parsley, finely chopped (optional)

Equipment (6)

4- to 5-quart (4–5 liter) heavy-bottomed pot or Dutch oven with lid
Fine-mesh sieve
Mortar and pestle or spice grinder
Wooden spoon
Chef's knife and cutting board
Ladle

Steps

Before you start

Pick through the lentils on a plate to remove any small stones or debris, then rinse well in a fine-mesh sieve.
Crush the coriander seeds just before cooking for the best aroma; a mortar and pestle works best, or use the flat side of a knife on a board.
Do not add the vinegar or salt until the lentils are fully tender; acid and salt early can keep lentils firm.
Plan on about 75 minutes from start to table.

1
Rinse the lentils
- Pick over the lentils on a plate, then rinse under cold running water in a fine-mesh sieve for 30 seconds.
- Drain well and set aside.
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Ready when: Water runs clear and no debris remains.
2
Prep the vegetables
- Finely chop the onions, dice the carrots into ¼-inch (6 mm) pieces and thinly slice the garlic.
- Coarsely crush the coriander seeds so most are cracked but some pieces remain.
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Ready when: Onions are in even, small pieces so they melt into the soup.
3
Soften the onions
- Heat the olive oil in the pot over medium heat for 1 minute.
- Add the onions and a pinch of the salt.
- Cook, stirring every minute or so, for 10–12 minutes until very soft, translucent and just starting to turn pale golden at the edges.
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Ready when: Onions are soft, translucent and lightly golden, not browned or crisp.
Tip: If the onions start to brown quickly, lower the heat to medium-low; scorched onions turn bitter.
4
Add carrot and spices
- Stir in the carrots and cook for 4 minutes until they begin to soften.
- Add the garlic and crushed coriander seed and cook, stirring constantly, for 1 minute until fragrant.
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Ready when: The kitchen smells of toasted, citrusy coriander and the garlic is pale gold.
Tip: Do not let the garlic darken or it will taste acrid.
5
Cook the tomato paste
- Push the vegetables aside, add the tomato paste to the clear spot and cook for 1–2 minutes, stirring it into the oil, until it darkens to a brick red.
- Then stir it through the vegetables.
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Ready when: Paste turns from bright red to deep brick red and smells sweet.
6
Add lentils and water
- Add the rinsed lentils, bay leaves and 7 cups (1.66 liters) cold water.
- Stir, scraping up any bits stuck to the bottom of the pot.
- Raise the heat to high and bring to a boil, skimming off any foam.
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Ready when: Liquid is at a steady rolling boil.
7
Simmer until tender
- Reduce the heat to low so the soup simmers gently, partially cover with the lid, and cook for 35–40 minutes, stirring occasionally, until the lentils are completely soft and creamy when pressed against the side of the pot.
- Add up to 1 cup (240 ml) hot water if the soup becomes thicker than you like.
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Ready when: Lentils crush easily between your fingers with no chalky center, and the soup is thick and stew-like.
Tip: Keep the simmer gentle; hard boiling splits the lentils and can make them mushy on the outside before the inside cooks.
8
Season the soup
- Remove and discard the bay leaves.
- Stir in the remaining salt (about 1¼ tsp) and plenty of black pepper.
- For a thicker texture, mash a few ladlefuls against the side of the pot with a spoon.
- Simmer 5 more minutes.
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Ready when: Soup tastes well seasoned and has a thick, spoonable consistency.
Tip: Salt in stages; lentils absorb a lot, so taste after each addition.
9
Finish with vinegar
- Remove the pot from the heat.
- Stir in the red wine vinegar, then taste.
- Add another teaspoon at a time if you want more tang, and more salt if the flavors seem flat.
- Let stand 5 minutes off the heat.
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Ready when: The soup tastes bright and balanced, with the vinegar noticeable but not sharp.
Tip: Adding vinegar off the heat keeps its fresh, bright flavor.
10
Serve
- Ladle into warm bowls.
- Drizzle each with a little extra olive oil and sprinkle with chopped parsley, if using.
- Serve with crusty bread and extra vinegar at the table.

Good to know

Tips

Cook the onions slowly; their sweetness is the backbone of the soup.
Never salt heavily or add vinegar before the lentils are tender, as it can keep them firm.
Use good extra-virgin olive oil for both cooking and drizzling; it is a key flavor here.
Serve with olives, feta or a crisp green salad for a traditional Cypriot meal.

Make ahead

"The soup tastes even better the next day. Cook through step 8, cool, and refrigerate. Reheat gently and add the vinegar just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 5 days. Freezer: up to 3 months. Reheat in a pot over medium-low heat, adding a splash of water to loosen since the soup thickens as it sits, and stir in a little fresh vinegar to revive the flavor."

Substitutions

brown lentils → green or French green lentils. Cook 5–10 minutes longer; they hold their shape more and give a less creamy soup.
red wine vinegar → fresh lemon juice (3 tbsp / 45 ml). Gives a brighter, more citrusy finish; add off the heat.
coriander seeds → ground coriander (1 tsp). Less aromatic; add with the garlic and cook just 30 seconds.
water → vegetable stock. Adds depth; reduce the added salt and season at the end.