Normally soups take a long time to simmer and cook to perfection. But not easy lentil soup. The lentils cook in about 35 minutes, and long simmering is not necessary with the strong aromatics most cooks include. The soup is served in almost every culture. The subtle differences are due to the different spices and aromatics used.
For excellent nutrition, you can't beat lentil soup. It is low in calories and fats and high in vitamins and minerals. Nutritionists give it top billing for health resources. It is vegan friendly and gluten-free, so many people can enjoy it. High-fiber and antioxidant rich due to vegetables, herbs and spices used in it make it an excellent, nutritious food.
The nutrient content of lentils make them very desirable and recommended by many nutritionists. They supply vital minerals, such as iron, phosphorus, and zinc. These are often hard to incorporate into the regular diet of many people. They are also very high in many B vitamins, vital to good health. All this makes them a healthy food that is beneficial in the diet.
Lentils have a very mild flavor, many people claim no flavor at all. This makes it possible to make the lentil soup with ethnic flavors. Any strong spices and aromatics give it a different flavor. There is Thai, Italian, Lebanese, Indian, Mexican, Ethiopian, American, and just a strongly flavored soup with lots of EVOO to give it flavor.
If you prefer a stew in preference to a thinner soup, it is possible to have that, too. Just let it cook a little drier and leave the vegetables in chunks. To make a thinner soup, or a creamy one, add extra stock, water, or coconut liquid and blend with a stick blender to make the mixture as creamy as you want. Lentils are so versatile that you can do many things with them.
Some suitable aromatics that give lots of flavor are celery, garlic, and onions, different varieties of peppers, fresh ginger, and other things that are trademarks of a particular ethnicity. Soften them in olive oil to soften them, but not brown them. You just want to release the fragrant aroma, and release an enhanced flavor from the sauteing.
Tomatoes are sometimes used but not always. Roasted tomatoes give a richer flavor than just plain steamed or raw ones. Tomatoes are common in some cultures for any soups, but they can sort of overtake the other flavors if not used judiciously. Try making it both ways and decide whether you like it or not. Vary the amount used until you reach what is agreeable to you.
Cooking liquids can be varied and are another source of flavor. In addition to chicken, beef, and vegetable stocks, you can use coconut milk for added flavor and creaminess. To keep the soup simmering, keep a pot of the cooking liquid heating on the back of the stove for adding when the cooking liquid in the soup gets low. If you choose to let the soup thicken, then you won't need the added liquid.
For excellent nutrition, you can't beat lentil soup. It is low in calories and fats and high in vitamins and minerals. Nutritionists give it top billing for health resources. It is vegan friendly and gluten-free, so many people can enjoy it. High-fiber and antioxidant rich due to vegetables, herbs and spices used in it make it an excellent, nutritious food.
The nutrient content of lentils make them very desirable and recommended by many nutritionists. They supply vital minerals, such as iron, phosphorus, and zinc. These are often hard to incorporate into the regular diet of many people. They are also very high in many B vitamins, vital to good health. All this makes them a healthy food that is beneficial in the diet.
Lentils have a very mild flavor, many people claim no flavor at all. This makes it possible to make the lentil soup with ethnic flavors. Any strong spices and aromatics give it a different flavor. There is Thai, Italian, Lebanese, Indian, Mexican, Ethiopian, American, and just a strongly flavored soup with lots of EVOO to give it flavor.
If you prefer a stew in preference to a thinner soup, it is possible to have that, too. Just let it cook a little drier and leave the vegetables in chunks. To make a thinner soup, or a creamy one, add extra stock, water, or coconut liquid and blend with a stick blender to make the mixture as creamy as you want. Lentils are so versatile that you can do many things with them.
Some suitable aromatics that give lots of flavor are celery, garlic, and onions, different varieties of peppers, fresh ginger, and other things that are trademarks of a particular ethnicity. Soften them in olive oil to soften them, but not brown them. You just want to release the fragrant aroma, and release an enhanced flavor from the sauteing.
Tomatoes are sometimes used but not always. Roasted tomatoes give a richer flavor than just plain steamed or raw ones. Tomatoes are common in some cultures for any soups, but they can sort of overtake the other flavors if not used judiciously. Try making it both ways and decide whether you like it or not. Vary the amount used until you reach what is agreeable to you.
Cooking liquids can be varied and are another source of flavor. In addition to chicken, beef, and vegetable stocks, you can use coconut milk for added flavor and creaminess. To keep the soup simmering, keep a pot of the cooking liquid heating on the back of the stove for adding when the cooking liquid in the soup gets low. If you choose to let the soup thicken, then you won't need the added liquid.
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