Try this delicious Vegan Thermomix lentil soup recipe! (2024)

FAQs

Why is my lentil soup tasteless? ›

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. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

In a saucepan, bring one 19-ounce can lentil soup, 1/4 teaspoon cayenne pepper and 1/2 teaspoon each ground coriander, cumin and paprika to a simmer. Stir in 2 tablespoons chopped fresh mint. Ladle into bowls and garnish with lemon slices.

Think more like you're cooking pasta- you just need significantly more water than lentils. You can also use broth instead of adding an extra layer of flavor. I like adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.

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.

Red and Yellow Lentils (split lentils)

Unlike other varieties, these don't hold their shape (or texture) well when cooked as the seed coat has been removed, which is why they're often used in pureed soups and sauces (particularly within Indian -like dal- and Middle Eastern cuisine).

Support your digestive system

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.

This time, it turned out mushy and there wasn't a whole lentil to be found. Damn it! I figured out later that it spent about 2.5 hours too long in the slow cooker (a little miscalculation on my part). If you're like me and have overcooked Lentil Soup then you're in luck because I'm going to show you how to revive it.

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

What is the white foam on lentil soup? ›

When lentils are boiled, the starch molecules in the lentils absorb water and swell, which causes the lentils to release some of their starch into the water. This starch can create foam as it is released into the water. Red lentils contain more starch than regular lentils, which is why they tend to foam more.

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Aim to soak your beans or lentils for at least 4 hours, and preferably overnight. Dump the soaking water (i.e. don't use it to cook the beans). Then be sure to give your beans/lentils a good rinse before cooking to wash away those gas-producing carbohydrates. Introduce them slowly.

Feel free to add in chopped potatoes, chopped greens such as kale, chopped zucchini or other remnant vegetables lurking in your fridge. This calls for basic herbs, but you can add 1 teaspoon of curry, smoked paprika, cumin, cajun seasoning or spice it up with red pepper flakes or a whole dried red chili pod.

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking, but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Add aromatics to the water or, even better, use chicken or vegetable stock instead of water. Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.

Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

The simple answer: you cooked them too long. Lentils are actually quite difficult to get right.