Lazy weekday lentil soup - Eat Well Recipe - NZ Herald (2024)

FAQs

How to make lentil soup Jamie Oliver? ›

Heat a glug of olive oil in a large pan and add the onion. Cook gently, stirring often, for 5 minutes, then add the parsnips, rogan josh paste and ginger, and cook for a further 5 minutes. Add the lentils, stock (if using) or the same amount of hot water and the ham hock and bring to the boil.

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.

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.

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.

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.

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.

Red lentils are best for soups, curries, dals, and anything that craves a creamy, thicker, more comforting touch.

Think more like you're cooking pasta- you just need significantly more water than lentils. You can also use broth instead of adding an extra layer of flavor. I like adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.

But if meat is still on the table for you, pair lentils with fats like duck and pork (think bacon) to add a bit of richness to this mild-flavored legume. Whether you're trying a meatless meal or making a hearty stew, lentils are a go-to pantry staple that deserve to come out of the pantry to shine this winter.

What to pair with lentils for complete protein? ›

Alternatively, a full complement of amino acids can be achieved by pairing lentils with whole grains such as rice or wheat. Lentils are also a great source of fiber, vitamin B1 and folic acid, and are naturally gluten-free.

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Ground cumin, ground coriander, and ground turmeric add spice and color. Broth — For a vegetarian/vegan lentil soup, use veggie broth (here's our recipe) or use chicken broth (here's how we make it). Kale or spinach add even more nutrition to the soup. Fresh lemon is a must for this soup.

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.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker.

You're not using enough water

According to the BBC, lentils need a whole lot of water to cook all of the way through. So use at least three times more water than lentils and avoid the temptation to salt the water. Adding salt can make the lentil's exterior tough and unappetizing (via Lentils.org).