Lentil and Sausage Soup with Kale Recipe on Food52 (2024)

FAQs

Do I have to cook lentils before adding to soup? ›

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.

Nutrition Facts

1 cup: 192 calories, 6g fat (2g saturated fat), 15mg cholesterol, 842mg sodium, 22g carbohydrate (6g sugars, 9g fiber), 13g protein.

The best side dishes to serve with lentil soup are yellow rice, quinoa, cannellini beans, brown rice, zucchini noodles, Israeli couscous, wheat berries, naan bread, garlic bread, Greek salad, grilled cheese sandwich, sautéed spinach, roasted vegetables, and pita chips.

A typical packet doesn't say to rinse them. With red lentils the only reaosn I can see for rinsing is to (slightly) reduce foaming; with Puy lentils and some others even that's not an issue and you may lose flavour.

With their hues ranging from yellow to orange to red, red lentils make the perfect velvety base for soups, curries, and dals. These lentils may lose their shape during cooking, but they offer a delicate texture and slightly sweet flavor.

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.

This time, it turned out mushy and there wasn't a whole lentil to be found. Damn it! I figured out later that it spent about 2.5 hours too long in the slow cooker (a little miscalculation on my part). If you're like me and have overcooked Lentil Soup then you're in luck because I'm going to show you how to revive it.

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.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Is it good to eat lentil soup everyday? ›

Studies suggest that regularly eating lentils promotes good health and reduces your risk of chronic diseases such as diabetes, obesity, heart disease and cancer, including breast cancer. The plant-based compounds (polyphenols) in lentils may have especially powerful effects.

Another reason that lentils are known for causing gas and bloating is because they are high in what's called raffinose. Raffinose family oligosaccharides (RFO) are known to cause stomach discomfort and bloating because the human body lacks the enzyme required to break them down within the digestive tract.

Lentils contain lysine, which is an essential amino acid.

Furthermore, experts confirm that very high doses of lysine might produce stomach discomfort and diarrhea.

But if meat is still on the table for you, pair lentils with fats like duck and pork (think bacon) to add a bit of richness to this mild-flavored legume. Whether you're trying a meatless meal or making a hearty stew, lentils are a go-to pantry staple that deserve to come out of the pantry to shine this winter.

Lentils are an excellent source of plant-based kidney friendly protein, rich in vitamins, minerals and fiber. Whether used in a soup, salad, or main dish, lentils are a hearty, healthy addition to any meal. Buy lentils in dried, canned, or frozen forms.

Nope! Unlike lots of other dried pulses (such as some dried beans), lentils don't need to be soaked before cooking. This means they're really quick and easy to use – you can decide you want to cook lentils when you're already ready to start cooking, and they can be ready to eat not long after.

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

In addition, undercooked lentils stay with lectin, an ingredient that may cause stomach problems like diarrhea or even food poisoning.

Honestly, the best way to tell if lentils are done are to taste them. They should be tender to the bite, with some varieties of lentils being a bit more firm and others more soft. That said, if you would like your lentils to be softer, just simmer them a few minutes longer until they reaches your desired consistency.