Lentil Soup
The lentil soup was made from dry brown lentils. I cut up carrots, celery, and half an onion. I rinsed the lentils and put them in a pot with the diced veggies and low-sodium chicken broth/water (use 3 cups of fresh water or broth for every cup of lentils). I experimented with seasoning (and unfortunately didnt write it down. It was about a tsp. each cumin and coriander and then fresh ground black pepper to taste. Cover and bring to a boil. Then immediately simmer until soft. This took exactly 40 minutes for me. The lentils directions said 30-45minutes. You can serve with crackers or even crusty bread.
The lentil soup was made from dry brown lentils. I cut up carrots, celery, and half an onion. I rinsed the lentils and put them in a pot with the diced veggies and low-sodium chicken broth/water (use 3 cups of fresh water or broth for every cup of lentils). I experimented with seasoning (and unfortunately didnt write it down. It was about a tsp. each cumin and coriander and then fresh ground black pepper to taste. Cover and bring to a boil. Then immediately simmer until soft. This took exactly 40 minutes for me. The lentils directions said 30-45minutes. You can serve with crackers or even crusty bread.
- Carbohydrate 114.759979166667 g
- Cholesterol 0 mg
- Fat 0.314006875 g
- Fiber 2.86034792738159 g
- Protein 1.574918125 g
- Saturated Fat 0.0586013541666667 g
- Serving Size 1 1 Serving (8243g)
- Sodium 32493.673 mg
- Sugar 111.899631239285 g
- Trans Fat 0.08415975 g
- Calories 455 calories
Step-by-step
- Cut up carrots, celery, and half an onion.
- Rinse the lentils and put them in a pot with the diced veggies and low-sodium chicken broth or water, using 3 cups of fresh water or broth for every cup of lentils.
- Add seasoning including about a teaspoon each of cumin and coriander, and fresh ground black pepper to taste.
- Cover and bring to a boil.
- Immediately simmer until soft, which takes about 30 to 45 minutes.
- Serve with crackers or crusty bread.
Swapping vegetable broth for water changes the mineral depth of the pot entirely, shifting the liquid from a neutral medium to a savory foundation that seasons the legumes as they hydrate. Brown lentils hold their shape better than red varieties because their seed coats remain intact during boiling, provided the heat is reduced immediately after the initial boil reaches 212 degrees Fahrenheit. Dice the carrots and celery to a uniform quarter-inch cube to ensure they soften at the exact rate the lentils become tender, which typically spans thirty to forty-five minutes of simmering. Spices like cumin and coriander bloom more intensely when bloomed in a dry pan for thirty seconds before the liquids go in, releasing fat-soluble aromatic compounds that raw simmering misses. This soup freezes reliably for up to three months in airtight containers, though the starches will continue to absorb residual moisture, requiring a splash of water during the reheating process on the stovetop.
