Keep it simple with basic aromatics and good stock as the background for dried lentils.
A mixture of parsley, garlic, and lemon zest combined with olive oil goes into the vegetables as they are sautéed and also gets stirred into the soup just before serving for maximum flavor.
My wife loves lentil soup, which means I make a lot of it. It's my go-to meal when I want to make something I know she'll enjoy without having to spend too much time, thought, or effort on it. The thing is, my wife likes itultrasimple. I mean, about as simple as you can get. Nothing more than abasic mirepoix, some good stock, and dried lentilsfor her, please.
I, on the other hand, prefer to punch mine up with other flavors, like, say,curryorcoconut and habanero. Every time I do, my wife complains.
Little does she know that she's been the subject of a little experiment of mine. See, every time I make lentil soup, I push the boundary of what an acceptable level of extra flavor is for her, bouncing back and forth between too much (hello, coconut) and just enough. I've finally hit on what I believe is the upper limit of her tolerance, and therefore the most flavor-packed lentil soup I can make while still keeping my home life content.
How to Add Flavor to Lentil Soup
The secret to this version?Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end.
While a typical gremolata is a dry condiment, I combine mine with some extra-virgin olive oil. As the gremolata sits while the soup simmers, the fat-soluble aromatic compounds in the lemon, parsley, and garlic are drawn out into the oil, making it much easier to add mellow flavor to the whole bowl of soup when we serve it.
Making Lentil Soup, Step-By-Step
To start out, I cook my basic mirepoix—diced onions, carrots, celery, and leek in this case—in some extra-virgin olive oil (don't worry—the steam coming off the vegetables will keep the oil down to a low enough temperature that you won't scorch it and ruin those extra-virgin flavors) just until softened.
Then I add half of my gremolata mixture, stirring it in and sautéing until aromatic.
Are you ready for the hard part? Yes? That's really unfortunate, as the hard part is already over.
All we have left to do is add our lentils (brown or Puy lentils will both work fine) along with some goodvegetableorchicken stockand a couple of bay leaves, bring it to a simmer, and walk away for an hour.
When we get back, the lentils should be falling apart-tender and packed with flavor.
I like my lentil soup to be lightly blended but not smooth. Brown and sludgy is how I'd describe it if I were simultaneously really good at describing things and really terrible at writing menus.
You get what I mean though, right?
A shot of lemon juice at the very end brightens it up with some acid before the final kicker: an extra drizzle of oily gremolata drizzled on top of each serving.
If you're feeling particularly feisty, you should consider doing what I did with one of these batches: adding a good pinch of dried chile flakes (I used dried Thai chile) to the gremolata for just a kiss of heat.
Now here's a soup that we can both be happy with, and while lentil soup may not be the most exciting thing in the world, a tranquil marriageis.
1largeleek, white and pale green parts only, finely chopped (about 1 cup)
1mediumonion, finely diced (about 1 cup)
1largecarrot, peeled and finely diced (about 1 cup)
2stalkscelery, finely diced (about 1 cup)
1pounddried brown or Puy lentils
2bay leaves
2quarts homemade or store-bought low-sodiumchicken stockorvegetable stock
Directions
Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until hom*ogenous. Season to taste with salt and pepper and set aside.
Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).
Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.
Special Equipment
Microplane grater, large Dutch oven, immersion blender or standing blender
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.
Lentils are rich in protein, fiber, iron and folate. Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.
You can add some cornflour mixed in little water and let it boil with your soup till get nice thick consistency. And if you are a health conscious fellow then go for cooked oats. As I do, cook some oats along with lentils and then puree it to make soup. This will not only thicken your soup but add some more health too.
This time, it turned out mushy and there wasn't a whole lentil to be found. Damn it! I figured out later that it spent about 2.5 hours too long in the slow cooker (a little miscalculation on my part). If you're like me and have overcooked Lentil Soup then you're in luck because I'm going to show you how to revive it.
Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time. Nearly all traditional cookbooks tell you to soak dried beans before cooking them.
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.
Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
Lentils, beans, soybeans and chickpeas. All beans deliver over 10g of fiber per cup serving and provide a great mix of soluble and insoluble fiber. This makes them a great option for constipated folk. Many others, like chickpeas, lentils, and peas provide over 5g of fiber per serving, making them a great option too.
Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.
As a general rule, one cup of dried lentils yields two to two-and-a-half cups of cooked lentils. Because of their rather delicate, earthy flavor, lentils work well in a variety of dishes and in almost any type of cuisine. The best time to add flavor to lentils is during the cooking process.
Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
Bring the water to a boil and keep the heat on medium-high. Steam the lentils for 12-15 minutes until they are tender (you should be able to squish a cooked lentil between your fingers). Make sure not to overcook. Your lentils will turn mushy if overcooked, so keep an eye on the timer.
If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook. Skip the soak. Lentils definitely don't need any soaking before they're cooked.
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.
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. Introduce them slowly.
Lentils aren't rice—they don't need to absorb every last drop of cooking liquid. They're more like pasta: best cooked in an abundance of water or stock. Bring your liquid up to a boil, add your lentils, then turn down your heat to a simmer for at least 25-30 minutes.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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