Lemon Lentil Soup Recipe (2024)

FAQs

Do I need to rinse lentils before making soup? ›

Lentils, just like beans and rice, are a natural product that does not undergo any processing before being bagged and sold. Rinsing lentils will allow you to get rid of any accumulated dust, dirt, small rocks, twigs and possibly bugs that have come along for the ride: you don't want any of that in your food!

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.

How much lemon juice should you add to chicken soup? While you could easily add lemon juice to taste, Rachael Ray recommends using ¼ cup of lemon juice. Her recipe calls for adding the lemon juice at the very end of the cooking process when the chicken soup is already done, contrary to what you may be used to.

4. Cooking them at too rapid of a simmer. Mushy, overcooked lentils are far from tasty.

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

Soaking: Unlike beans, lentils are small and cook relatively quick (in general, about 20-30 minutes) so they don't require pre-soaking. However, soaking lentils for a few hours or overnight may improve the digestibility of starches in lentils and an overnight soak can also reduce cooking time by about half.

If you don't have stock on hand, add onion, carrots, celery, garlic cloves and/or herbs to the pot. All of these are mild flavors that can jump in any direction depending on how you're going to use the cooked lentils.

Those look to be radicles (embryonic stems, the part the root grows from) that have separated from the lentils. If you look closely at the less squished lentils in your soup, you'll probably see some with the radicles still attached.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

The time to add lemon juice to your soup is just before eating and not a moment sooner. You don't want to cook (or reheat) citrus in your soup, not even for a minute or two, or it'll lose its punch and may turn bitter.

What does lemon do to soup? ›

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

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.

Be sure to season with salt after cooking – if salt is added before, the lentils will become tough. Canned lentils are also another great time-saving option – just be sure to rinse them under fresh water for about one minute in order to reduce the sodium content.

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.

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. If you can't eat onion use a level teaspoon of Asa Foetida powder instead. Be sure and add salt to the dish.

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.

Red or green, tender or toothy, hot or cold — lentils can be used in an endless variety of dishes. And no matter how you plan to eat them, they usually start with a simple boil and drain.