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

FAQs

Do you rinse lentils before making 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.

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.

Lentils aren't rice—they don't need to absorb every last drop of cooking liquid. They're more like pasta: best cooked in an abundance of water or stock. Bring your liquid up to a boil, add your lentils, then turn down your heat to a simmer for at least 25-30 minutes.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

Support your digestive system

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.

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.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

When cooking dal why does it create foam on the top? The grey foam that forms on top of a pan of lentils is caused by a substance in the beans called saponins. This substance lathers up in the water, just like soap – in fact, the word 'saponins' actually comes from the Latin word for soap, 'sap!

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.

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 to tell when red lentils are done? ›

Red Lentils

They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they're a great choice for adding to thick curries, stews, or an Indian dal.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils.

Why Should You Soak Lentils? Certain pulses have a natural drive of causing gas and bloating in the body. Soaking mimics the natural germination process and changes the seed that is dormant and indigestible into the dal laden with nutrients and complete digestibility.

Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool.