Easy Chicken Lentil Soup Recipe - iFoodReal.com (2024)

FAQs

Why does my lentil soup taste bland? ›

Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. 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.

NO! Personally, I love the texture of this soup made from scratch. Lentil soup is delicious when the lentils are simmered from scratch in all of those flavours and develop a nice, creamy texture from the beans into the soup. You don't need to pre soak them!

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Lentils are a carbohydrate, but it's slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health. The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup).

4) Add some flavor boosters, if you'd like.

Add some salt, maybe a bay leaf, and maybe a clove of garlic (peeled but left whole). Some recipes will warn you to never add salt to beans or lentils while they're cooking (they say it'll prevent them from cooking through), but it's simply not true!

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.

Bring to a rumbling simmer, then reduce the heat and simmer about 20 minutes. Like rice, lentils absorb water while they cook. If the water level drops below the lentils, add a little more liquid to keep them moist. You want the lentils softened but not mushy.

If your batch of soup is too spicy for your guests, try adding more broth or cream, depending on the base of the soup, to dilute the heat. A squirt of lemon or lime juice may also be a solution, as the acidity can help reduce the spiciness.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Why does my stomach hurt after eating lentil soup? ›

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.

Lentils and beans are rich in soluble fiber, which is the single best carbohydrate to help you burn belly fat. "Soluble fiber forms a thick gel when it binds with water in the body," Tracy said. "This gel that forms therefore slows digestion in the body, which keeps you feeling full for longer!

I would start with this, but some other ideas: saute or roast the vegetables rather than adding to the soup while still raw (if you are currently adding them raw); add a bit of Asian fish sauce/mushroom bouillon/msg to add some additional umami; beef up your stock by simmering some chicken feet/chicken backs/pork neck ...

Using a ham bone will add a lot of flavor to the split pea soup, but if you don't have a leftover bone, alternatively, you could use ham hocks or ham shank to flavor the soup. If you don't want to use either in your soup, it's not a deal breaker.

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

With any dal, the key is to go further than translucent onions and toward golden brown. You can always deglaze with a splash of water to help them brown evenly. Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.