Red Lentil Soup Recipe with Vegetables (2024)

FAQs

Do I need to rinse lentils for soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

With red lentils the only reaosn I can see for rinsing is to (slightly) reduce foaming; with Puy lentils and some others even that's not an issue and you may lose flavour.

And while you could make it with any kind of lentil—brown, green, red, you name it—I think it's the most delicious version of itself when made with French green lentils. IMHO, they're just about the best kind of lentils for soup that exist.

Eating lentils can cause gas and bloating because they're high in fiber that your body is unable to break down. While fiber plays a large role in supporting and regulating your digestive system and bowel movements, it can also produce bacteria that leads to cramping and gas pains.

Lentils are frequently cooked with strong spices, which can cause indigestion in some people. Lentils are a good source of potassium, however, too many lentils in the diet can cause hyperkalemia (symptoms may include vomiting, fatigue, irregular heartbeat and difficulty breathing) in people with poor kidney function.

If you are cooking lentils and want to still have little pops of texture, it is important not to overcook them so that you avoid mushy lentils.

How to remove gas from lentils? ›

Aim to soak your beans or lentils for at least 4 hours, and preferably overnight. Dump the soaking water (i.e. don't use it to cook the beans). Then be sure to give your beans/lentils a good rinse before cooking to wash away those gas-producing carbohydrates.

Red and green lentils are very different and don't make good substitutes for each other. Green lentils have thick skins and hold their shape when cooked. Red lentils are hulled with the skins removed and tend to become soft and mushy.

Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too. Serve this soup next to a light salad with your favorite dressing.

Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day. This soup freezes and defrosts well. Make soup now and enjoy it later!

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils.

A common concern with canned lentils is the high sodium content used to preserve the lentils. The best way to deal with the issue of sodium is to be sure that you rinse your canned lentils under running water – this will remove up to 60 per cent of the sodium content.

Avoiding Mushy Lentils

You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy. The other trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking.

Skim the surface of the soup.

When cooking lentils, a froth will rise to the top. I like to skim this off with a spoon; this makes the lentils easier to digest.