Keep it simple with basic aromatics and good stock as the background for dried lentils.
A mixture of parsley, garlic, and lemon zest combined with olive oil goes into the vegetables as they are sautéed and also gets stirred into the soup just before serving for maximum flavor.
My wife loves lentil soup, which means I make a lot of it. It's my go-to meal when I want to make something I know she'll enjoy without having to spend too much time, thought, or effort on it. The thing is, my wife likes itultrasimple. I mean, about as simple as you can get. Nothing more than abasic mirepoix, some good stock, and dried lentilsfor her, please.
I, on the other hand, prefer to punch mine up with other flavors, like, say,curryorcoconut and habanero. Every time I do, my wife complains.
Little does she know that she's been the subject of a little experiment of mine. See, every time I make lentil soup, I push the boundary of what an acceptable level of extra flavor is for her, bouncing back and forth between too much (hello, coconut) and just enough. I've finally hit on what I believe is the upper limit of her tolerance, and therefore the most flavor-packed lentil soup I can make while still keeping my home life content.
How to Add Flavor to Lentil Soup
The secret to this version?Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end.
While a typical gremolata is a dry condiment, I combine mine with some extra-virgin olive oil. As the gremolata sits while the soup simmers, the fat-soluble aromatic compounds in the lemon, parsley, and garlic are drawn out into the oil, making it much easier to add mellow flavor to the whole bowl of soup when we serve it.
Making Lentil Soup, Step-By-Step
To start out, I cook my basic mirepoix—diced onions, carrots, celery, and leek in this case—in some extra-virgin olive oil (don't worry—the steam coming off the vegetables will keep the oil down to a low enough temperature that you won't scorch it and ruin those extra-virgin flavors) just until softened.
Then I add half of my gremolata mixture, stirring it in and sautéing until aromatic.
Are you ready for the hard part? Yes? That's really unfortunate, as the hard part is already over.
All we have left to do is add our lentils (brown or Puy lentils will both work fine) along with some goodvegetableorchicken stockand a couple of bay leaves, bring it to a simmer, and walk away for an hour.
When we get back, the lentils should be falling apart-tender and packed with flavor.
I like my lentil soup to be lightly blended but not smooth. Brown and sludgy is how I'd describe it if I were simultaneously really good at describing things and really terrible at writing menus.
You get what I mean though, right?
A shot of lemon juice at the very end brightens it up with some acid before the final kicker: an extra drizzle of oily gremolata drizzled on top of each serving.
If you're feeling particularly feisty, you should consider doing what I did with one of these batches: adding a good pinch of dried chile flakes (I used dried Thai chile) to the gremolata for just a kiss of heat.
Now here's a soup that we can both be happy with, and while lentil soup may not be the most exciting thing in the world, a tranquil marriageis.
1largeleek, white and pale green parts only, finely chopped (about 1 cup)
1mediumonion, finely diced (about 1 cup)
1largecarrot, peeled and finely diced (about 1 cup)
2stalkscelery, finely diced (about 1 cup)
1pounddried brown or Puy lentils
2bay leaves
2quarts homemade or store-bought low-sodiumchicken stockorvegetable stock
Directions
Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until hom*ogenous. Season to taste with salt and pepper and set aside.
Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).
Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.
Special Equipment
Microplane grater, large Dutch oven, immersion blender or standing blender
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.
Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. 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.
Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it's simple, nourishing, and delicious. This lentil soup recipe might surprise you. Sure, it's simple. But that doesn't mean it's bland or boring.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.
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.
You'll find that the lentils mostly breakdown and naturally thicken the soup. But what I like to do to get a really luscious creamy texture is to give the soup a quick whizz with a blender stick (or transfer a couple of cups to the blender) to puree SOME but not all the lentils.
Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.
Eating lentils can cause gas and bloating because they're high in fiber that your body is unable to break down. While fiber plays a large role in supporting and regulating your digestive system and bowel movements, it can also produce bacteria that leads to cramping and gas pains.
Lentils are frequently cooked with strong spices, which can cause indigestion in some people. Lentils are a good source of potassium, however, too many lentils in the diet can cause hyperkalemia (symptoms may include vomiting, fatigue, irregular heartbeat and difficulty breathing) in people with poor kidney function.
Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too. Serve this soup next to a light salad with your favorite dressing.
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.
Lentils are nutritional powerhouses. They are cholesterol-free and sodium-free, and loaded with potassium, folate, iron and fiber. One serving of lentils boasts nearly half as much protein as a serving of pork, and two times as much proteinas a serving of quinoa.
Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.
All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients. In every case, they're layered together until all of the flavors meld together in a harmonious, silky balance.
A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.
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Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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