Middle Eastern Lentil Soup with Caramelized Onions

Name: Middle Eastern Lentil Soup with Caramelized Onions
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 5 tbsp (75 ml) extra-virgin olive oil, divided: 4 tbsp (60 ml) for the onions, 1 tbsp (15 ml) for drizzling; 3 large (about 2 lb) (900 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; ½ tsp (3 g) kosher salt, for the onions; more to taste at the end; 4 cloves (12 g) garlic cloves, finely minced; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; ¼ tsp (0.6 g) ground cinnamon; 2 tbsp (32 g) tomato paste; 1½ cups (300 g) brown lentils, rinsed and drained; 6 cups (1420 ml) low-sodium vegetable broth; 2 cups (480 ml) water; 1 leaf (1 g) dried bay leaf; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; ¾ tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped; ½ tsp (1 g) Aleppo pepper or red pepper flakes, for sprinkling at the table (optional)

From the MyKitchenBank Kitchen

Brown lentils simmer in a cumin-scented broth built on deeply caramelized onions, then get a quick partial blend for a creamy body and a bright squeeze of lemon. Extra golden onions on top add sweetness and texture.

Prep: 20 min
Cook: 1 hr 30 min
Total: 1 hr 50 min
Makes: About 2.4 liters (10 cups), 6 generous bowls

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Ingredients

6 servings

5 tbsp (75 ml) extra-virgin olive oil, divided: 4 tbsp (60 ml) for the onions, 1 tbsp (15 ml) for drizzling
3 large (about 2 lb) (900 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
½ tsp (3 g) kosher salt, for the onions; more to taste at the end
4 cloves (12 g) garlic cloves, finely minced
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
¼ tsp (0.6 g) ground cinnamon
2 tbsp (32 g) tomato paste
1½ cups (300 g) brown lentils, rinsed and drained
6 cups (1420 ml) low-sodium vegetable broth
2 cups (480 ml) water
1 leaf (1 g) dried bay leaf
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
¾ tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped
½ tsp (1 g) Aleppo pepper or red pepper flakes, for sprinkling at the table (optional)

Equipment (7)

5 to 6-quart (4.7 to 5.7 L) heavy-bottomed pot or Dutch oven with lid
Wooden spoon or heatproof spatula
Fine-mesh sieve
Immersion blender (or a countertop blender)
Chef's knife and cutting board
Measuring cups and spoons
Small plate for reserved onions

Steps

Before you start

Plan on about 1 hour 50 minutes in total; the onions need a full 35 minutes of patient, occasional stirring.
Rinse the lentils in a fine-mesh sieve and pick out any small stones or shriveled lentils.
Use a wide, heavy pot (5 to 6 quart / 4.7 to 5.7 L) so the onions brown instead of steam.
Taste your broth before salting. Store-bought broths vary a lot in saltiness, so season at the end.

1
Slice the onions
- Halve the onions from root to tip, peel them, and slice into ¼-inch (6 mm) half-moons.
- Mince the garlic, rinse the lentils in a fine-mesh sieve, and chop the parsley.
- Keep everything within reach of the stove.
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Ready when: Onion slices are fairly even in thickness so they brown at the same rate.
Tip: Slicing to an even thickness is what keeps some onions from burning while others stay pale.
2
Caramelize the onions
- Heat 4 tablespoons (60 ml) of the olive oil in the pot over medium heat until it shimmers.
- Add all the onions and ½ teaspoon salt and stir to coat.
- Cook, stirring every 2 to 3 minutes, for 35 minutes total.
- After about 15 minutes, when the onions turn translucent and start to stick, lower the heat to medium-low and add a splash of water (1 to 2 tablespoons) whenever the bottom of the pot looks dry or dark.
- Scrape up the browned bits as you go.
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Ready when: Onions are reduced to roughly a quarter of their volume, deep golden-brown, jammy and very sweet-smelling.
Tip: Don't rush this with high heat. Scorched onions turn bitter and can't be fixed. If the pan browns too fast, lower the heat and add water.
3
Reserve topping onions
- Spoon about ⅓ cup (roughly one-quarter) of the caramelized onions onto a small plate and set aside for garnish.
- Leave the rest in the pot.
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Ready when: About ⅓ cup of onions on the plate; the rest remains in the pot.
4
Toast spices and aromatics
- Push the onions to the sides, add the garlic, cumin, coriander, cinnamon and tomato paste to the center of the pot.
- Stir constantly for 2 to 3 minutes, mixing everything into the onions.
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Ready when: The garlic smells fragrant (not browned), and the tomato paste darkens to brick-red and coats the onions.
Tip: If the spices begin to stick or darken quickly, splash in a little broth to cool the pot.
5
Add lentils and liquid
- Add the rinsed lentils, the 6 cups (1420 ml) broth, 2 cups (480 ml) water, and the bay leaf.
- Scrape the bottom of the pot to loosen any browned bits.
- Raise the heat to high and bring to a boil, about 7 minutes.
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Ready when: Large bubbles break across the whole surface of the liquid.
Tip: Skim off any gray foam that rises so the soup tastes clean.
6
Simmer until tender
- Reduce the heat to low so the soup barely bubbles, partially cover the pot with the lid, and simmer for 30 to 35 minutes, stirring once or twice.
- Add a splash of water if the soup becomes thicker than you like.
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Ready when: Lentils are completely soft and mash easily against the side of the pot with a spoon, with no chalky center.
Tip: Don't add salt or lemon until the lentils are tender; acid and too much salt early can keep them firm.
7
Partially blend
- Discard the bay leaf.
- Turn the heat to low.
- Insert an immersion blender and pulse 6 to 8 times, only until about one-third of the soup is puréed.
- (Or ladle 2 cups of soup into a blender, blend until smooth, and stir it back in.)
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Ready when: The soup looks creamy and thick but still has plenty of whole lentils.
Tip: If using a countertop blender, remove the center cap and cover the opening with a towel so steam can escape.
8
Season and brighten
- Stir in the lemon juice, ¾ teaspoon salt and the black pepper.
- Taste and add more salt, a pinch at a time, until the flavors taste vivid.
- Add up to ½ cup (120 ml) water if the soup is too thick for your liking.
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Ready when: The soup tastes balanced: savory and sweet with a clear lemony lift, and is pourable but thick enough to coat a spoon.
Tip: Lentil soup often needs more salt than you'd expect; keep tasting.
9
Garnish and serve
- Ladle the soup into six bowls.
- Top each with a spoonful of the reserved caramelized onions, a sprinkle of parsley and a drizzle of the remaining 1 tablespoon olive oil.
- Add Aleppo pepper if you like heat, and serve hot.
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Ready when: Soup is steaming hot, with onions and herbs on top.

Good to know

Tips

Add a splash of water when the onions stick rather than turning up the heat; this deglazes the browned bits (fond), which gives the soup much of its deep flavor.
Blend only part of the soup. This gives a creamy base while keeping the hearty lentil texture.
Season with lemon and salt at the end; they brighten the soup and are easy to adjust once the lentils are tender.
Soup thickens as it cools, so thin with hot water when reheating.

Make ahead

"The caramelized onions can be made up to 4 days ahead and refrigerated. The whole soup can be made 3 days ahead; it thickens as it sits, so thin with water when reheating and re-season with a little lemon juice."

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch of headspace (thaw overnight in the fridge). Reheat in a pot over medium-low heat, stirring often, adding water 2 tablespoons at a time to loosen, until steaming hot; keep garnishes separate and add fresh.

Substitutions

brown lentils → green lentils (French/Puy style). They hold their shape better; simmer the same time or about 5 minutes longer. Red lentils are not a good swap since they break down completely and cook in 15 to 20 minutes.
fresh lemon juice → red wine vinegar or pomegranate molasses. Use 1 tablespoon of vinegar, or 1 to 2 teaspoons pomegranate molasses, and taste before adding more.
low-sodium vegetable broth → water plus an extra ½ tsp salt and 1 tsp vegetable bouillon. Use 8 cups total liquid in place of the broth and water; the flavor will be slightly lighter.
Aleppo pepper or red pepper flakes → smoked paprika or crushed red pepper. Use a pinch of either; smoked paprika adds smokiness and little heat.