Chard, Lentil & Potato Slow Cooker Soup Recipe (2024)

FAQs

Do lentils need to be soaked before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top.

If you'd prefer to use common green or brown lentils, that's fine. Just watch the cooking time carefully as they can get mushy if overcooked.

Lentils aren't rice—they don't need to absorb every last drop of cooking liquid. They're more like pasta: best cooked in an abundance of water or stock. Bring your liquid up to a boil, add your lentils, then turn down your heat to a simmer for at least 25-30 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.

Why Should You Soak Lentils? Certain pulses have a natural drive of causing gas and bloating in the body. Soaking mimics the natural germination process and changes the seed that is dormant and indigestible into the dal laden with nutrients and complete digestibility.

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Basic principles of preparing soup are also outlined, including starting with cold water, cutting vegetables to size, selecting protein, simmering, and skimming.

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.

What are the tastiest lentils? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

If things get a bit too thick: Often times lentil (or other bean soups) will substantially thicken up, especially overnight; if this happens and the soup becomes a bit too thick, simply thin it out with a little water or stock.

The Best Lentil Soup Starts in Your Pantry

There are three common types of lentils: green, brown, and red. Red lentils work best for this soup, as they cook quickly but not too quickly, and they break down a bit in the broth, adding to the soup's creamy texture.

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!

When incorporated into a balanced diet, dogs can safely enjoy cooked lentils in moderation and may even benefit from their nutritional content. These small pulses are a good source of protein, fiber, and iron to supplement your pooch's regular dog food.

Fact 1: Soaking lentils improves digestion and nutrition absorption as it can neutralise lectins and phytates present that may cause gas and bloating. Fact 2: Soaking lentils also reduces its cooking time. It also brings prana (life) into the legume.

Aim to soak your beans or lentils for at least 4 hours, and preferably overnight. Dump the soaking water (i.e. don't use it to cook the beans). Then be sure to give your beans/lentils a good rinse before cooking to wash away those gas-producing carbohydrates. Introduce them slowly.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.