Lentil soup: recipes and tips – [ESSEN UND TRINKEN]

Lentil soup: recipes and tips

Lentil soup is a beloved classic. Whether it’s with brown, red or yellow lentils – we’ll tell you the tastiest recipes and how you can make the best lentil soup.

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Lentil soup: recipes and tips

Lentil soup: tips and tricks

Lentil soup is available in many national kitchens. They are found, for example, in Europe, India, Turkey and Asian countries. Depending on the country, different types of lenses are used. Red lentils are popular in India, while brown lentils are mostly used in Germany. Our favorite soup is lentil soup, which usually includes bacon, vegetables, and sausage.

Classic Lentil Soup Ingredients:

  • lenses
  • Vegetable soup with celery, carrots and leeks
  • Potatoes are mainly waxy
  • vegetable broth
  • bay leaf
  • Salt and Pepper
  • oil
  • Vinegar and sugar to taste
  • Sausages to taste, eg Mettwurst, Viennese sausage or bacon

What are the spices that go into lentil soup?

The type of spices that go into the soup depends on the recipe. The classic lentil soup contains vegetable broth, salt, pepper, bay leaves and sometimes chervil. The Indian variant, also known as Dal . is offered curry And the Chili pepper derivative. It’s popular too cumin. Coriander or mint complement the soup.

The Cooking time Lentil soup depends on the type of lentil. For example, the classic lentil soup with brown lentils takes a little longer because the lentils cook longer. Red lentil soup is much faster because red lentils no longer have the skin. Cooking time can be reduced by soaking the lentils overnight or by cooking them in a pressure cooker. Depending on the recipe, about 50 grams of lentils are used per person.

By the way, do not be surprised if lentils are used in the preparation foam. This is due to the saponins it contains (Latin “sabo” = soap). This is already evident when rinsing the lenses. When cooking, this property can increase again. To avoid foaming during cooking, a large saucepan should be used. This also prevents overcooking. Sprinkling vinegar into the cooking water will also reduce foam formation. Of course, the foam can also be removed with a slotted spoon.

advice: By the way, it is worthwhile to cook a larger amount of lentil soup immediately. It’s really easy to freeze.

The best variants and side dishes

Vinegar is often added to soup at the end. Traditionally, Mettwurst or Wiener sausages are added to soups. Swabians love to enjoy soup with spaetzle. The bread goes well with lentil soup, for example, a baguette or toast, or whole wheat bread if it’s a classic lentil soup.

This makes the soup delicious and creamy

Lentil soup is usually already thick. If the soup is mashed, it automatically gets a mushy consistency. If it is not solid enough, bread can be used instead of a sauce thickener, or raw potatoes can be ground into soup. This will thicken the lentil soup. The Indian version with coconut milk is great 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 will keep you full for longer. Lentils contain little fat. On the other hand, legumes score points with iron, zinc, B vitamins, and vitamin K.

Custom New Year?

Lentil soup tastes good all year round, but of course especially in the colder months. Traditionally, lentil soup is often eaten on New Year’s Day in some regions. An old tradition says that a small change never dries out.

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