Lentil soup
Here's a rich and warming lentil soup you can whip up in a flash! This is a simple vegetarian recipe using red lentils and sour cream, seasoned with paprika and chilli. Serve the lentil soup with some freshly baked bread.
Ingredients
|
Dried red lentils
|
2½ dl |
|---|---|
|
Red onions
|
2 |
|
Clove of garlic
|
1 |
|
Butter
|
|
|
Passata tomatoes
|
400 g |
|
Vegetables broth
|
800 ml |
|
Salt
|
½ tsp |
|
Coarsely ground black pepper
|
1 tsp |
|
Yellow peppers
|
2 |
|
Sour cream, light, peppers & chilli
|
200 ml |
|
Lemon
|
grated peel and juice of ½ |
Instructions
Lentil soup
Should you soak lentils before making soup?
It is not necessary to soak lentils. They will almost always be thoroughly cooked in 30 minutes or less. What you should do however is rinse them until the water runs clear, with no bubbles and no soapy residue. Lentils should also be thoroughly picked over before use, or you might end up with small pebbles in your soup.
Can you overcook lentils in soup?
That's a matter of taste. If you want a creamy lentil soup, start with split red lentils and cook them until they fall apart. If you want more texture and bite, choose black beluga lentils, and stop simmering them when they are soft, but retain their shape.
How long does lentil soup keep in the freezer?
As a general rule, lentil soup will keep in the freezer for a maximum of six months, depending on what you add. Onions, garlic, carrots, parsnips, and celery freeze well in soup. Potatoes, however, do not, since they tend to disintegrate when they thaw.
Why is my lentil soup grainy?
Undercooked lentils are the main culprit of a grainy, gritty soup, especially if you'll be blending the ingredients and prefer a smoother, creamier consistency. In this case, a slightly overcooked lentil works best. Our recipe is for a chunkier soup with loads of different textures and tastes, meaning you can experiment with your lentils' doneness until you find the perfect consistency for your family.
There are as many types of lentil soup as there are types of lentils. Split red; whole green; brown; French Puy; or firm, black, beluga lentils – they all have different characteristic flavours and textures. And they’re all delicious.
A classic vegetarian starter or main course
Lentils are versatile and quick to cook. It’s a good idea to always have a bag on hand for dinner party emergencies. For instance: when a meat-eating guest shows up with an unexpected plus one who turns out to be a vegetarian! Yes, lentils are that easy. You could whip up a batch and still manage to get the rest of your dinner on the table, on time.
Vary your lentil soup with spices from around the world
Every culture has its own take on lentil soup. In Italy, it is frequently flavoured with pancetta and beef broth, or studded with sweet Italian sausage. For Moroccan flavour, add ground ginger, coriander, cumin, paprika, chilli powder and cinnamon. Indian dal often features asafoetida, fenugreek, and turmeric. And remember: some of the simplest lentil soups are the tastiest. Sauteed onions and garlic, a tin of tomatoes, and a whole lot of thyme make a delicious red lentil soup. Add salt and pepper to taste and a squeeze of lemon before you serve it.
