Easy Lentil Potato Soup Recipe (2024)

FAQs

Why is my lentil soup so thick? ›

Go easy—if you purée the soup too much, it will get too thick and you'll lose the integrity of the lentils. If you don't have an immersion blender, transfer a few cups of the soup to a standard blender and purée, then return the blended soup to the pot.

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Maybe try adding some salt for better flavour. The only type of lentils you shouldn't have is raw lentils, since that would probably make you sick. What are some simple recipes with lentils that don't taste bland? I love lentil soup with different spice blends, like yellow curry or Harissa.

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.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

You can also add salt, aromatics like a halved onion, herbs, and spices to the pot before the lentils and the water, like beans, or wait until they're done cooking to flavor them.

Soaking: Unlike beans, lentils are small and cook relatively quick (in general, about 20-30 minutes) so they don't require pre-soaking. However, soaking lentils for a few hours or overnight may improve the digestibility of starches in lentils and an overnight soak can also reduce cooking time by about half.

I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option.

Do you cook lentils covered or uncovered? ›

Cook your lentils uncovered on low heat for 20-45 minutes (based on the variety) to plump them up while avoiding split skins and mushy results. Add more liquid as needed until the lentils are done. A good ratio to start with is 1 cup of lentils to 2½ cups of liquid.

For all its benefits, the fiber in lentils is hard to break down. That's why it can cause gas and cramping if you eat too much of it.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

You can thicken lentils by simmering it a little more or adding a table spoon of cream ( malai) into it…. If there's more liquid than you like in your lentils, after they're cooked, you can pour off the excess liquid into a different pot, and boil the liquid down until it's thicker.