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Tried making a lentil soup from scratch and it turned into weird mush
I thought I'd save money by using dried lentils instead of canned. Followed a recipe I found online, soaked them for 2 hours like it said, then simmered for 45 minutes. By the time I added my veggies, everything was just this brown sludge. No texture at all. My kids took one look and refused to eat it. I learned I should probably check the lentil type next time - the bag just said "brown lentils" but I think they were red ones that break down fast. Anyone else have a lentil disaster or know a foolproof way to keep them from turning to paste?
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the_robert1mo ago
Toss those red lentils away for soup. They're for dal, not soup. Green or brown lentils hold their shape way better. I make lentil soup once a week. Just rinse them, throw them in with broth, and simmer for 20-25 minutes max. Add your veggies after that, not before. Lid off for the last ten minutes so it thickens up right. Quick tip: check the bag for "French" or "Puy" lentils, those little green ones are bulletproof.
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