Lentil soup: recipes and tips
Lentil soup is a very popular classic. Whether with brown, red or yellow lentils – we’ll tell you the most delicious recipes and how you can make the best lentil soup.
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Recipes: lentil soup
Lentils in stews and soups
Video: Karea lentosupo
In this video you can see how to make red lentil soup step by step. Click here for the recipe for curry lentil soup with a printed version.
Lentil soup: tips and tricks
Lentil soup is home to many national cuisines. They exist, for example, in Europe, in India, in Turkey and in Asian countries. Depending on the country, different types of lenses are used. Red lenses are popular in India, while brown lenses are commonly used in Germany. Our favorite stew is slow soup, which usually includes bacon, greens, and sausages.
Ingredients for the classic slow soup:
- Soups with celery, carrots and leeks
- Potatoes, mainly waxy
- vegetable broth
- salt and pepper
- vinegar and sugar to taste
- Sausage as desired, e.g. Mettwurst or Viennese sausage or bacon
Which spices enter the lentil soup?
Which spices go into the soup depends on the recipe. The classic slow soup contains vegetable broth, salt, pepper, laurel leaves and sometimes cerfoo. The Indian variety, also called Dal, is served with kareo and capsicum refined. is popular as well cumin. Coriander or mint complete the soup.
the cooking time of slow 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. Soup with red lentils is much faster because red lentils no longer have a rind. The cooking time can be reduced by soaking the lentils overnight or cooking them in a pressure cooker. Depending on the recipe, about 50 grams of lentils are used per person.
Moreover, do not be surprised if lenses are used in the preparation foam. This is due to the saponins it contains (Latin “soap” = soap). This can already be seen when washing the lenses. During cooking, this property can rise again. To avoid the foam during cooking, a large saucepan should be used. This also prevents overcooking. A break of vinegar in the cooking water will also reduce foaming. Of course, the foam can also be simply removed with a cracked spoon.
Tip: Moreover, it is worth cooking a larger amount of slow soup at once. It’s really easy to freeze.
The best variants and side dishes
Vinegar is often added to the soup at the end. Traditionally, either Mettwurst or Wiener sausages are added to the soup. The Swabians like to enjoy their soup with a spaetzle. Bread goes well with lentil soup, e.g. baguette or toast or, if it’s a classic lentil soup, wholemeal bread.
This makes the soup nice and creamy
Lentil soup is usually already thick. If the soup is cleaned, it automatically gets a field consistency. If it is not firm enough, bread can be used instead of a sauce thickener, or a raw potato can be grated into the soup. This will thicken the lens soup. The Indian version with coconut milk is wonderfully creamy.
Is slow soup healthy?
Moreover, slow soup is not only delicious, but also healthy. Lentils contain high-quality proteins and fiber that keep you full longer. Lentils contain very little fat. Vegetables, on the other hand, earn points with iron, zinc, B vitamins and vitamin K.
new year custom?
Slow soup tastes good all year round, but of course especially in the colder months. Traditionally, slow soup is often eaten on New Year’s Day in some regions. An old custom says that the small change never dries up.
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