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?

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!

............. and my experience has been just the opposite,
that the red lentils cook too fast and soon become mush!
*sigh* :)

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.

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.

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.

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!

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.

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