So boring but tell me how to make lentil soup

[mrmagpie]

When I buy lentil soup in a cafe or wherever it's always lovely but whenever I have made it in the past it's rubbish.

So - how do I make it nice?!? Needs to be vegetarian. Thank you

I do the version with onion, celery and carrot that has been shared a few times, and agree that you need more salt than you think. I also add a good teaspoon or two of dried parsley and bay leaves (usually 3 or 4 leaves), and a wee bit of cumin and/or nutmeg to give it a boost.

I thought about adding a squeeze of lemon when I made it last night, so think I will give that a try next time, given advice above. Lentil soup is one of my kids' favourites so I make it quite often.

You do need plenty of salt, but not till it's cooked. Adding salt at the beginning keeps the lentils hard.

I reckon on a large onion, a large potato and a large carrot to six ounces (or tbsp) of lentils. Plus cumin, chilli and some mixed herbs. A couple of diced dried apricots adds a different flavour too.

Also, I take a potato masher to mine. Gives a better texture than a blender imo.

Oh, and a can of tomatoes of course.

I have a soup maker. My DH is vegetarian. He makes lentil and tomato soup. It is delicious. He puts 1 teaspoonful of olive oil 1/2 a small onion chopped finely. Then add 1 tin of plum tomatoes. He pre cooks 3 handfuls of red lentils. Skim off the froth and rinse in boiling water. Add the lentils to supper with a vegetable stock cube and seasoning. Top up with boiling water. Cooks then blends after 22 minutes. Serve with crusty bread. This serves 4 people.

This Turkish red lentil is my favourite
https://www.theguardian.com/lifeandstyle/2011/feb/05/couscous-bulgur-quinoa-recipes

I often do red pepper, tomato and lentil soup.
Sauté a couple of onions, and 3-4 red/yellow/orange peppers till soft and a bit caremalised (or roast and skin if you CBA). Add a can or two of tomatoes, tomato purée and blend. Then back in the pan, veg stock cube if you want, water and red lentils (I use about 6oz). I usually put in a tablespoonful of smoked paprika, a bay leaf and sometimes some chilli. Simmer for 20 mins till the lentils are cooked.

I don't think there's anything at all boring about a discussion of recipes for lentil soups in all their variations. It seems to be a very wholesome topic for a Sunday afternoon in the winter. Peas, beans, nuts and lentils - second class protein - takes me back to cookery exam days.

I make a basic lentil and bacon soup, but as you want it to be veggie, this is my red Thai and coconut lentil soup.

Saute finely chopped onion and cubed carrots (centimetre-ish cubes), add red Thai curry paste and the lentils, then add veggie stock, and bring to a simmer. Cook until the lentils are soft - add more liquid if it gets dry, but don’t make it too soupy at this stage. When it is cooked, add a tin of coconut milk, and blitz until smooth.

Scottish here too. My grans recipe

2 carrots
1 small swede
2 medium onion
1/2 leek
2 medium potatoes
Handful of kale
125g red lentils
125g yellow split peas
Ham bone or ham ribs or ham stock cubes
2 litres water

If you’re using a smoked ham bone or ribs remember they can be quite salty. I simmer the ribs or bone for 1 1/2 hours and skim the froth off the top. I chop 1/2 the carrots/swede/onions and potatoes and grate the rest. I roughly chop the leek and add all of this along with the lentils and yellow split peas to the stock and simmer for 45 mins or until the lentils and yellow split peas are soft. I keep the bones in but some people take them out. After 45 mins I take the bones out, throw in the chopped kale (chopped really small) strip the meat and return to the pan. If you want a smooth soup liquidise before putting the ham back in but I leave ours a bit chunky as the grated veg boil down and make the soup creamy.

If you want it veggie just use vegetable stock cubes. Sorry I just read you wanted a veggie version.

There's really nothing 'second class' about them at all so long as you're eating a mixed diet.

Some lovely recipes here that I will be trying out. 😋

I also struggle to make it but do cook a lot generally, and enjoy it so much in cafes. My issue is mine is fine when just freshly made (but not as good as a cafe version), but then what I can only describe as clumps together in a few hours as if the lentils keep absorbing fluid and goes pretty solid and utterly unappetising. I've tried soaking the lentils beforehand and asking in cafes for any tricks but no avail! Does anyone else get this issue it's such a simple soup I'd like to make plenty at a time.

I cool it and freeze what I'm not going to eat straight away.

Ingredients:

Lentils: Use brown or green lentils for a hearty texture.

Vegetables: Onions, carrots, celery, and garlic for a savory base. Feel free to add other vegetables like bell peppers or tomatoes.

Herbs and Spices: Bay leaves, thyme, cumin, coriander, smoked paprika, and a pinch of cayenne pepper for depth and warmth.

Broth: Vegetable broth forms the base of the soup. Use a good-quality, low-sodium broth or make your own for added flavor control.

Tomato Paste: A couple of tablespoons for richness and depth.

Acid: A splash of red wine vinegar or lemon juice at the end can brighten the flavors.

Olive Oil: For sautéing vegetables and adding richness.

Method:

Prepare Ingredients:
Rinse lentils thoroughly under cold water.
Dice onions, carrots, and celery finely. Mince garlic.

1. Sauté Aromatics:

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until softened. Add minced garlic and cook for an additional minute until fragrant.

1. Add Spices and Tomato Paste:

Stir in cumin, coriander, smoked paprika, and tomato paste. Cook for 2-3 minutes to develop flavors.

1. Incorporate Lentils and Broth:

Add rinsed lentils and stir to coat them with the aromatics and spices. Pour in the vegetable broth, add bay leaves, and bring the mixture to a boil.

1. Simmer to Perfection:

Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes or until lentils are tender but not mushy.

1. Season and Adjust:

Season the soup with salt, pepper, and a pinch of cayenne to taste. Add a splash of red wine vinegar or lemon juice for acidity.

1. Serve:

Ladle the soup into bowls and garnish with fresh herbs like parsley or cilantro. Consider serving with a side of crusty bread or a dollop of Greek yogurt.

Tips for Success:

Don't Overcook Lentils: Be mindful of the cooking time. Overcooked lentils can turn mushy, affecting the soup's texture.

Layer Flavors: Allow the spices to bloom by sautéing them with the vegetables. This enhances the overall taste of the soup.

Fresh Herbs: Adding fresh herbs at the end provides a burst of flavor. Choose herbs that complement the soup, like parsley or cilantro.

Customize: Feel free to add more vegetables or experiment with different spices to suit your taste.

@Halloween22 - if it clumps up, you can blitz it with a bit more stock - or my mum used to use milk - and it will go smooth again.

Similar to @Weegieunicorn (Scot's gal here too)

2 leeks
4 carrots
1/2 bag red lentils
4 ham stock cubes
1 kettle boiling water

Roughly chop veg if blending
Nicely chop/ (or grate carrots) if keeping chunky

Put leeks in pan with oil and sweat for a few mins
Add carrots
Rinse lentils in sieve
Add lentils to pot
Add boiling water

Add stock cubes

Continuous stirring so lentils don't stick to bottom
20 mins or so until lentils are soft

The trick is to add less water and you can always thin it out but tricky to get it thick!

I make this one all the time: https://www.abelandcole.co.uk/recipes/tomato-pepper-red-lentil-soup

Scottish person here, this is my wee grannies recipe.

Big bit of butter
Oil
Tablespoon Salt
Tablespoon Pepper
X3 carrots grated
1 large potato cubed
2 onions diced
One leek chopped
2 sticks of celery chopped
4 whole garlic cloves
12 veggie stock cubes
Dried parsley and fresh parsley

Chop the veg and cook in the oil and butter for 5 minutes until they're a bit softish. Add the salt and pepper, add the dried parsley and add the stock. Use 2L water for the 12 stock cubes. Add more salt and pepper. Bring to the boil then simmer for 45 minutes. Use a big handful of fresh parsley once it's cooked. Scoop the garlic cloves out if you want.

I use 12 stock cubes and a mix of ham/chicken and veg.

Another Scot here 👋🏻.

2 leeks finely sliced
6 large carrots grated
2L of veg stock (ham if not vegetarian)
125g red lentils
125g yellow split peas
Handful finely chopped fresh parsley

Sauté the leeks, salt and pepper then add the lentils and split peas, add the carrots and stock. Bring to the boil and then simmer for about 1hr (until lentils and split peas break down). Blending is optional. Sprinkle with parsley to serve.

I soak and yep, season the shit out of it.

Just add more liquid before your reheat.

I'm Scottish and make lentil soup a lot

One whole onion, a few carrots, garlic and celery. Chop up very small, sweat for 15 mins or so until starting to caramelise

Rinse lentils. Use around 300g to 1.5l of stock. I use this one - Podravka Vegeta All Purpose Food... https://www.amazon.co.uk/dp/B00BUNZLHS?ref=ppxpoppmobappshare

Being to boil, put lid on and simmer for about 30 mins. Blend.

The stock I use is quite salty so don't add more salt but do add freshly ground pepper.

I sometimes add left over ham or add curry powder at the vegetable sweating stage

I think that stock cubes are practically all salt anyway. I wouldn't add more until you've checked the taste.

Also Scottish.

It's best made with stock from a ham hough. If not ham stock cubes.

Some good ideas here. I usually make the basic version similar to pp but today I’m going to try the RC Turkish recipe above.

Plus squeeze of lemon juice at the end.