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
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.
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.
Throw in a lot of garlic! Don't forget to add a big pinch of salt (about 1⁄4 teaspoon per serving, or 3⁄4 teaspoon for 1 cup of dried lentils) and a glug of olive oil or a pat of butter for richness. Hot tip: you can also cook the lentils in broth instead of water for more robust flavor.
How can I deepen my soup flavor? ›
"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.
How do you fix bland lentils? ›
Add a tablespoon of paprika and a small very very finely diced onion to the lentils after you have cooked them and stir in well. Leave on heat for a few minutes for flavours to blend. If you can't eat onion use a level teaspoon of Asa Foetida powder instead. Be sure and add salt to the dish.
How to make lentils more palatable? ›
Add some salt, maybe a bay leaf, and maybe a clove of garlic (peeled but left whole). Some recipes will warn you to never add salt to beans or lentils while they're cooking (they say it'll prevent them from cooking through), but it's simply not true! Salt brings out their best.
How do you take the bitterness out of lentils? ›
Try a pinch of baking soda.
Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps. This is a good trick for if you're cooking and realize that you added too much of a bitter ingredient.
What gives lentils flavor? ›
Below, you'll find my go-to method for seasoning cooked French lentils. I toss them with lemon juice, Dijon mustard, fresh herbs, and red pepper flakes to make a nutritious side dish or base for plant-based bowls.
What not to do when making soup? ›
The 7 Biggest Mistakes You Make Cooking Soup
- Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
- Not using enough salt. ...
- Ignoring water. ...
- Overcooking the vegetables. ...
- Adding tomatoes at the beginning. ...
- Neglecting to garnish. ...
- Not trying a pressure cooker.
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.
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.
Do you simmer lentils covered or uncovered? ›
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.
What pairs well with lentils? ›
If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots. Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.
Why does my lentil soup turn brown? ›
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.
How do I fix bland tasting soup? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
How do you fix bland bean soup? ›
Garlic and onions will bolster the taste of bean soup. Be sure to take a portion of the beans and mash or purée them for extra texture. Aromatics like celery or carrot will add more complex flavor notes. Despite being expensive, both mushrooms and Parmesan cheese will add some real umami (i.e., mouth feel) to the soup.
Why does my Dahl taste bland? ›
Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.
What to add to lentil soup for flavor reddit? ›
I always add some vinegar or citrus to any bean or lentil soup I make. This the the mega answer. I like vinegar, but lemon juice works well, lime works best with certain flavoring (look to mexican food for good pairings), wine, whatever. No salt and acid lentils are the punishment food they serve in Tartarus.
