Czech Lentil Soup Recipe (Čočková polévka) - Cook Like Czechs (2024)

FAQs

Czech Lentil Soup Recipe (Čočková polévka) - Cook Like Czechs? ›

It is a staple food throughout Europe, Latin America and the Middle East.

It is a staple food throughout Europe, Latin America and the Middle East.

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.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

In India, where roughly half of the world's lentils are consumed, cultivation dates back to 2500 B.C. Today, more than 50 different varieties are grown. Nearly every traditional Indian meal includes at least one lentil dish, and they are an important source of nutrients for millions of vegetarians on the subcontinent.

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America.

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.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

You can also use flour or cornflour to thicken a soup. 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.

Why does my lentil soup taste sour? ›

There are several reasons why your vegetable soup may taste sour. It could be due to the vegetables used, such as tomatoes or vinegar, which naturally have a tangy flavor. Another reason could be that the soup was left to sit for too long and the acidity from the vegetables increased.

The outer layer of the lentil contains saponins, which are natural compounds that can create foam when agitated. When the lentils are split or hulled, the outer layer is removed, which can cause the saponins to be released more easily and contribute to foam formation.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Pair this lentil soup with crusty bread or a hearty salad like my kale salad or sweet potato salad. It would also go well with a vegetable side dish like roasted cauliflower, roasted broccoli, or a baked sweet potato.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Lentils are a traditional mourner's meal for the Jews. In The Legends of the Jews, Volume 1, Rabbi Louis Ginzberg explains why: …the round lentil symbolizes death: as the lentil rolls, so death, sorrow, and mourning constantly roll about among men, from one to the other.

When you look for lentil recipes, the most common preparations usually originate from Mediterranean countries or South Asia. Even Latin and South American cuisines acknowledge lentils.

They're the world's oldest cultivated legume, so it's no surprise that lentils have become a staple across the globe – from India to the Middle East, Europe, and the Americas. Like beans, lentils add a great high-fiber and high-protein element to many meals.

Many Mexicans will eat a spoonful of cooked lentils on New Year's day for good fortune, hand out dry lentils to guests for prosperity in the coming year or even leave a bag of lentils outside the front door on December 31st.