Lentil soup: recipes and tips
Lentil soup is a beloved classic. Whether it’s brown, red or yellow lentils, we’ll show you the tastiest recipes and how to make the best lentil soup.
Video: Curry Lentil Soup
In this video you can see how to make red lentil soup step by step. Click here to view the curry lentil soup recipe with a print version.
Lentil Soup: Tips and Tricks
Lentil soup is at home in many national dishes. For example, it exists in Europe, India, Turkey and Asian countries. Different countries use different types of lenses. Red lentils are popular in India and brown lentils are often used in Germany. Our favorite stew is lentil soup, which usually contains bacon, vegetables and sausage.
Classic Lentil Soup Ingredients:
- Soup Vegetables with Celery, Carrots and Leeks
- Potatoes, mainly wax
- vegetable broth
- bay leaf
- salt and pepper
- Vinegar and sugar to taste
- Sausage of your choice (e.g. Mettwurst or Vienna sausage or bacon)
What spices are in lentil soup?
The spices that go into the soup depend on the recipe. Classic lentil soup includes vegetable broth, salt, pepper, bay leaf and sometimes chervil. The Indian variant, also known as Dal, comes with: Curry and chili Refined. also very popular cumin. Coriander or mint completes the soup.
that much cooking time The amount of lentil soup depends on the type of lentils. For example, classic lentil soup with brown lentils takes a little longer because the lentils cook longer. Soup with red lentils is much faster because red lentils no longer have skins. You can reduce cooking time by soaking the lentils overnight or boiling them in a pressure cooker. According to the recipe, about 50 g of lentils are used per person.
By the way, do not be surprised if lentils are used in the preparation. bubble. This is due to the saponins it contains (Latin “sapo” = soap). This is already visible when rinsing the lenses. When cooking, this property can be increased again. A large pot should be used to avoid foaming during cooking. This also prevents overcooking. Adding a little vinegar to the boiling water will reduce foaming. Of course, the foam can also be simply skimmed off with a slotted spoon.
tip: Incidentally, it is worth immediately cooking a large amount of lentil soup. It’s really easy to freeze.
The best variants and side dishes
Vinegar is often added to the soup at the end. Traditionally, Mettwurst or Wiener sausages are added to the soup. Swabians love to enjoy their soup as spaetzle. Bread goes well with lentil soups like baguettes or toast, and the classic lentil soup goes well with whole wheat bread.
This will make the soup tasty and creamy.
Lentil soup is usually already thick. When you puree the soup, it automatically achieves a smooth consistency. If it isn’t firm enough, you can use bread instead of a sauce thickener or grate raw potatoes into the soup. This will thicken the lentil soup. The Indian version with coconut milk is surprisingly creamy.
Is Lentil Soup Healthy?
By the way, lentil soup is not only tasty, but also healthy. Lentils contain high-quality protein and fiber that keeps you full for a long time. Lentils have very little fat. Beans, on the other hand, score for iron, zinc, B vitamins, and vitamin K.
New Year’s custom?
Lentil soup is delicious all year round, but especially during the cold season. Traditionally, lentil soup is often eaten on New Year’s Day in some regions. An old custom is that small change never dries up.
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