When it's cold, everyone needs a comforting bowl of soup, and lentil soup wins on so many levels. Lentils are pulses, a member of the legume family, and they are protein-packed: One cup of cooked lentils has 6 to 18 grams of protein and is also an excellent source of soluble fiber. And unlike dried beans, lentils cook quickly, making them a great choice for a speedy, satisfying soup from scratch. Here are some tips for ensuring lentil soup perfection.
Choosing Your Lentils
What to use? Lentils come in different sizes and colors ranging from yellow and red to green and brown and vary slightly in flavor and texture. The good news is you can use any type of lentil in lentil 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. Others, such as green and brown lentils, hold their shape and make a soup with more texture.
It Doesn't Take Long
Our shortcut 15-Minute Lentil Soup uses pre-cooked canned lentils for speed but even when using dried lentils you can get a hearty, nutritious soup on the table in 30 to 45 minutes depending on the type of lentils and vegetables you use. The Easy Lentil Soup, pictured above, takes just 45 minutes. Whatever recipe you use, cook the soup until the lentils are tender but not mushy and any vegetables are cooked through.
Liquid Matters
A basic rule of soup-making is that better-quality broth will create a more richly flavored soup. Chicken or vegetable stock is most often used, but if you have some homemade lamb stock in the freezer, that would create a deeply flavorful base; beef stock is also delicious.
The Flavor Base
A little onion and garlic sautéed in olive oil are all you need to form a flavor base for the soup. A mixture of carrots, onion, and celery brings more aromatic flavors, like in our classic Lentil Vegetable Soup.
It's Easy Going Vegan
Yes, you can make a really delicious lentil soup without bacon. There are so many ways to create a richly flavored soup sans meat—with types of lentils, vegetables, herbs, and spices. Try our Vegan Lentil Soup made with French lentils, coriander and cumin, plus crushed tomatoes, and broccoli rabe or make any of our meatless lentil soup recipes using vegetable stock or water rather than chicken stock.)
Meaty Additions
Should you want a meaty bowl, bacon, sausage or ham hocks are the pork parts most often called for in lentil soup recipes. Try Lentil Soup with Sausage and Kale or Red Lentil Soup with Bacon for protein-packed options.
Go All in for Vegetables
The options are endless: root vegetables such as parsnips, rutabaga, and turnips, add a subtle sweetness to the soup. Mushrooms up the umami factor, while tomatoes can stand in for some of the broth and brighten the flavors. Greens, like Swiss chard, can be added close to the end of cooking.
Change It Up
Lentils are the starting point. Depending on the herbs and spices you use, your soup can be altogether different. Go classic with thyme and bay, or try curry flavors or fresh ginger. Garnish with cilantro or parsley or chives when you serve. Start your soup using the same lentils and vegetables and broth combination, but change it up each time by using a different combination of spices or adding parsley and grated Parmesan when you serve. It's an easy way to it make different and delicious but still easy to cook and cozy too.
FAQs
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
How do I get the most out of my lentils? ›
Boil, then simmer
Once you've got your liquid and aromatics in, bring it all to a boil. Then immediately turn down the heat and simmer the mixture, covered, for 15 minutes. Taste and adjust the seasoning, then continue to simmer, uncovered, for 3 to 5 minutes, or until the lentils are just tender.
Should lentils be soaked before making 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.
How do you keep lentils from getting mushy in soup? ›
Bring to a rumbling simmer, then reduce the heat and simmer about 20 minutes. Like rice, lentils absorb water while they cook. If the water level drops below the lentils, add a little more liquid to keep them moist. You want the lentils softened but not mushy.
What gives soup the best flavor? ›
Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.
What does adding vinegar to soup do? ›
As well as adding flavor, vinegar can preserve food, improve the appearance of a dish, and even fill in for missing ingredients. For example, if you've run out of fresh lemon or lime, you can always use ½ teaspoon of vinegar in place of a teaspoon of citrus juice for that flavorsome tang!
What makes lentils taste better? ›
How to make your lentils extra tasty:
- Season with herbs and spices: Adding herbs and spices can elevate the flavor of lentils. ...
- Sauté aromatics: Before cooking the lentils, sauté aromatics like onions, garlic, and ginger in a bit of olive oil or butter.
Place lentils in a large pot with at least 2 inches of unsalted liquid covering them. Bring to a rapid simmer. Reduce heat to very low, so only slow bubbles appear. Cook your lentils uncovered on low heat for 20-45 minutes (based on the variety) to plump them up while avoiding split skins and mushy results.
Why are my lentils still hard after cooking? ›
Lentils older than a few months can dry out and either split or become extra hard, taking forever to soften during the cooking process. Soaking the lentils can bypass this problem, but you'll need to be patient.
Why is my lentil soup too thick? ›
Go easy—if you purée the soup too much, it will get too thick and you'll lose the integrity of the lentils. If you don't have an immersion blender, transfer a few cups of the soup to a standard blender and purée, then return the blended soup to the pot.
the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.
What happens if you don't soak lentils? ›
Why Should You Soak Lentils? Certain pulses have a natural drive of causing gas and bloating in the body. Soaking mimics the natural germination process and changes the seed that is dormant and indigestible into the dal laden with nutrients and complete digestibility.
Why is my lentil soup tasteless? ›
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. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.
How do you reduce gas in lentil soup? ›
Cumin seeds or ground cumin helps with digestion and is perfect in a soup, curry or dal (lentil dish). Carom seeds, fennel seeds, turmeric and peppermint are other great digestive aids. Cooking beans with a large strip of dried kombu, a Japanese dried kelp, may minimise their gas-producing properties too.
How do you thicken homemade lentil soup? ›
Remove bay leaves. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot. Add a touch of water if you want to adjust soup consistency.
What is the most important ingredient in soup? ›
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
What is the secret ingredient in secret ingredient soup? ›
Ping, about the secret ingredient in his famous secret ingredient soup. Mr. Ping : The secret ingredient is… nothing!
What gives vegetable soup that depth of flavor? ›
Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.
What are key ingredients soups? ›
Key Ingredients
I love onion, carrot, celery, potato or sweet potato, cabbage, and peas. You can customize this vegetable soup with your favorite seasonal vegetables! In the summer, add fresh zucchini or corn. In the winter, try hearty root vegetables like parsnips or turnips.
