Turkish Red Lentil Soup Recipe (2024)

FAQs

Why is my lentil soup tasteless? ›

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.

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.

Yes, cooking lentils for too long will cause them to become mushy. Cooking them at a rapid boil will also cause them to get mushy. Simmer them slowly to keep them intact.

Use flavorful broths or stocks: Instead of plain water, cook your lentils in vegetable broth, chicken broth, or other flavorful stocks. The lentils will absorb the savory flavors, making them more tasty and satisfying.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

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

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

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

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. Be sure to use a large enough saucepan as the lentils will double or triple in size.

Is red lentil soup healthy for you? ›

Red lentil soup can be a healthy and nutritious addition to your diet. Red lentils are high in protein and fiber, and are a good source of essential nutrients such as folate, iron, and phosphorus. They are also low in fat and calories, making them a good choice for weight management.

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.

For all its benefits, the fiber in lentils is hard to break down. That's why it can cause gas and cramping if you eat too much of it.

Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon salt.

Add aromatics to the water or, even better, use chicken or vegetable stock instead of water. Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.

The simple answer: you cooked them too long. Lentils are actually quite difficult to get right.

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

You're not cooking them with aromatics and spices

Lentils need a little bit of love to really make them shine, which is why you should always cook with plenty of aromatics and spices. According to Taste of Home, aromatics are different herbs or vegetables designed to add nuance and taste to your dish.