Smoky Red Pepper & Lentil Soup | Rebel Recipes (2024)

FAQs

Do I need to rinse lentils before making soup? ›

Choosing Your Lentils

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.

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.

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

While not rinsing lentils may not pose an immediate safety risk, it is generally recommended to rinse them before cooking to ensure a cleaner and more enjoyable meal. If you have already cooked the soup, you can still enjoy it, but be mindful of any potential debris or grit that may be present.

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.

How can we make dal (lentil soup) tasty? What are some simple recipes with lentils that don't taste bland? 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.

Cool the puree first, or warm the cream, and “add the cream just before serving, if possible.” Traditionally, cream soups are seasoned with salt and white pepper — never black pepper — so that the color of the soup is not marred by flecks of black, Kent said. But some recipes ignore this rule.

The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins. Remove the foam as soon as possible because it may. cause uric acid and other digestive issues.

I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option.

How do you reduce gas in lentil soup? ›

Cumin seeds or ground cumin helps with digestion and is perfect in a soup, curry or dal (lentil dish). Carom seeds, fennel seeds, turmeric and peppermint are other great digestive aids. Cooking beans with a large strip of dried kombu, a Japanese dried kelp, may minimise their gas-producing properties too.

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.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

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.

Remember to drain and refill the water when soaking beans and lentils. Refilling with fresh water twice during the soaking time helps to lessen gas and bloating. Finally, drain the lentils, and rinse them with fresh cold water before the cooking process.

Swish the water, drain, and repeat until the water runs clear. This usually takes six or seven rinses for red lentils, split peas and moong dhal, and as little as two for green or brown lentils.