Soup & salads · The home kitchen
Lentil Soup
Caramelized onion gives this red lentil soup a deeper flavor than its short cooking list might suggest. The lentils soften into a comforting bowl, and lemon added at the end keeps it from feeling heavy. Serve a small portion before dinner or a larger bowl with bread for lunch. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Lentil Soup recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Rest / chill
- 0 min
- Total
- 55 min
Ingredients
- 200 g red lentils, rinsed
- 2 onions, thinly sliced
- 1 carrot, finely diced
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1 litre low-sodium vegetable stock
- 250 ml water
- 3/4 tsp fine salt, divided
- 1/4 tsp black pepper
- 2 tbsp lemon juice
Method
Heat oil in a heavy saucepan over medium heat. Add onions and 1/4 tsp salt. Cook for 18–20 minutes, stirring regularly, until golden and softened.
Add carrot and garlic and cook for 3 minutes. Stir in cumin, coriander and turmeric for 30 seconds.
Add lentils, stock, water, remaining 1/2 tsp salt and pepper. Bring to a boil, then simmer gently, partly covered, for 18–22 minutes until lentils collapse and carrot is tender.
Blend with an immersion blender until as smooth as you prefer. For a countertop blender, cool slightly, fill in small batches and vent the lid carefully.
Return to a gentle simmer if needed. Stir in lemon juice and add a little hot water if too thick. Taste before serving.
Make it your own.
- Red lentils soften quickly and make a naturally thick soup.
- Stir occasionally near the end so lentils do not catch on the bottom.
- Add lemon after cooking for a brighter finish.