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

FAQs

Do you need to soak red lentils before making soup? ›

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

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.

Add flour or cornflour

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. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

It's best to be safe and rinse and sift through them before cooking, because no one wants to break a tooth by biting down on a rock. Follow this tip: Give the lentils a good rinse in a colander to remove any debris and sift through them to be sure there are no hidden stones tucked among the legumes.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

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.

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!

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Lentils are rich in protein, fiber, iron and folate. Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.

When to add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins. Remove the foam as soon as possible because it may. cause uric acid and other digestive issues.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

And while you could make it with any kind of lentil—brown, green, red, you name it—I think it's the most delicious version of itself when made with French green lentils. IMHO, they're just about the best kind of lentils for soup that exist.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

How To Soak Right? Soaking lentils for two- eight hours is mostly recommended. In a bowl add the dal and rinse it with water, changing the water 3-4 times and clean it gently by stroking with your fingers. Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil.

Lentils — I use brown, red, or French lentils to make the soup and add them uncooked.