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

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

Lentil soup: recipes and tips

Lentil soup is a popular classic. Whether with brown, red or yellow lentils – we will tell you the tastiest recipes and how you can make the best lentil soup.

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Video: Lentil curry soup

In this video you can see how to prepare red lentil soup step by step. Click here for the Lentil Curry Soup recipe with a printed version.



Lentil soup: recipes and tips

Lentil soup: tips and tricks

Lentil soup is at home in many national cuisines. They exist, for example, in Europe, India, Turkey and Asian countries. Depending on the country, different types of glasses are used. Red lentils are popular in India, while brown lentils are often used in Germany. Our favorite stew is lentil soup, which usually includes bacon, greens, and sausage.

Ingredients for the classic lentil soup:

  • lentils
  • Green soup with celery, carrots and leeks
  • Potatoes, mostly waxy
  • vegetables soup
  • Bay leaf
  • salt and pepper
  • oil
  • vinegar and sugar to taste
  • Sausage of your choice, for example Mettwurst or Viennese sausage or bacon

What spices go into lentil soup?

The spices that go into the soup depend on the recipe. The classic lentil soup contains vegetable broth, salt, pepper, bay leaves and sometimes chervil. The Indian variant, also called Dal, is served with curry and Chili refined. is popular too cumin. Coriander or mint complete the soup.

the cooking time of lentil soup depends on the type of lentils. For example, classic lentil soup with brown lentils takes a little longer because the lentils cook longer. The red lentil soup is much faster because the red lentils no longer have a shell. Cooking time can be reduced by soaking the lentils overnight or by cooking them in a pressure cooker. According to 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 moss. This is due to the saponins it contains (from the Latin “sapo” = soap). This is already visible when rinsing the lenses. When cooking, this property can increase again. To avoid foaming during cooking, a large saucepan should be used. It also prevents overcooking. A splash of vinegar in the cooking water will also reduce foaming. Of course, the foam can also be simply skimmed off with a slotted spoon.

Point: Incidentally, it is worth cooking a larger amount of lentil soup immediately. It’s really easy to freeze.

The best variations and accompaniments

Vinegar is often added to the soup at the end. Traditionally, Mettwurst or Wiener sausages are added to the soup. Swabians like to enjoy their soup with spaetzle. The bread goes well with lentil soup, for example a baguette or toast or, if it is a classic lentil soup, wholemeal bread.

It makes the soup nice and creamy

Lentil soup is usually already thick. If the soup is pureed, it automatically obtains a pasty consistency. If it is not firm enough, bread can be used in place of a sauce thickener or a raw potato can be grated into the soup. This will thicken the lentil soup. The Indian coconut milk version is wonderfully creamy.

Is lentil soup healthy?

By the way, lentil soup is not only delicious, but also healthy. Lentils contain high-quality protein and fiber that keep you full longer. Lentils contain very little fat. Legumes, on the other hand, score points with iron, zinc, B vitamins and vitamin K.

New Year’s custom?

Lentil soup is 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 custom says that small change never runs out.

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