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Thread: Lentils in Soup - Help Please

  1. #1
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    Lentils in Soup - Help Please

    I love soup with red lentils in it but whenever I make my own the lentils just don’t soften.

    Any tips for getting a ‘smoother’ red lentil soup?

  2. #2
    Junior Member recycler's Avatar
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    I haven't cooked much with lentils, but wonder if they are like beans where you wait to add the salt til they are about done? Will be watching for real solutions!

  3. #3
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    About twice as much water or broth as lentil in a pot but sure there is no salt, as salt can toughen lentils. Boil, then simmer until tender.

  4. #4
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Moira in N.E. England View Post
    I love soup with red lentils in it but whenever I make my own the lentils just don’t soften.

    Any tips for getting a ‘smoother’ red lentil soup?
    ............. and my experience has been just the opposite,
    that the red lentils cook too fast and soon become mush!
    *sigh*
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  5. #5
    Junior Member charley26's Avatar
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    I agree with QuiltE, I find that red lentils cook very quickly. I add some towards the end when making a veg soup, and the thicken it up very nicely as they soften. I add seasoning at the end when all is cooked.

  6. #6
    Super Member misseva's Avatar
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    Quote Originally Posted by QuiltE View Post
    ............. and my experience has been just the opposite,
    that the red lentils cook too fast and soon become mush!
    *sigh*
    me too. i have to watch them close because I hate mushy lentils. I usually make my soup with rotel, celery, onions, bell peppers & v-8 juice. And salt.
    TwandasMom

  7. #7
    Senior Member geevee's Avatar
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    My husband cooks lentils often and has half a dozen different containers in the pantry at any given time; it's been my experience that the older the lentil is (any color), the longer they take to cook. He likes to soak them over night, not sure of the theory, maybe that's just the way his Mom made them back home.

  8. #8
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    Thank you for all your suggestions.

    I’m going to try all of your ideas and see what happens.

    Looks like we’re going to be having a lot of soup in the next few weeks - yummy!

  9. #9
    Super Member Darcyshannon's Avatar
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    Salt to water toughens a lot of things. Also, it depends on age of lentils. You can cook separately. Have them cooked firm and add at last minute to soup. I twill help you control the texture.

  10. #10
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    I wonder if you have an instapot? there are several yummy recipes and it cooks them perfectly! Just a thought.

  11. #11
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    Quote Originally Posted by charismah View Post
    I wonder if you have an instapot? there are several yummy recipes and it cooks them perfectly! Just a thought.

    No, I haven’t got an Instapot. I alternate between the slow cooker and the hob - all depends on the recipe and how much time I’ve got.

  12. #12
    Super Member notmorecraft's Avatar
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    I use the stock from my ham joint, some veg and lentils, once the root veg are softened the lentils are usually soft, I then decide whether I want chunky or smooth soup.

  13. #13
    Super Member ArtsyOne's Avatar
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    I find that red lentils get mushy too. I wonder if you get a different type of lentil in England than we do here? At any rate, have you tried an immersion blender to break them up?
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