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.
Lentil soup provides nutrition beyond most things. They are low in calories, low in fats, and high in vitamins and minerals. Most nutritionists flag lentils as very high in health resources. In addition, they are perfect for vegans and those who are looking for gluten-free foods. They are high in fibers and antioxidants in vegetables, herbs, and spices.
Several important nutrients can be found in lentils. The vitamin B content is very high in them. Other important minerals, such as iron, phosphorous, and zinc are found in them. Some of these nutrients are not easily found in the normal diet. This makes lentils one of the healthiest foods.
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 more stew-like soup, then letting it cook until it has less liquid, then leaving the vegetables in chunks will give it that consistency. To make it more soupy or creamy, add extra liquids and pulverizing it with a stick blender. It can be make more liquid with stocks, water, or coconut milk. The versatility of lentils gives many options.
The intense flavor of lentil soup is from the aromatics and spices used. They give a variety of flavor based on what you use. Aromatics such as celery, onions, garlic, peppers, and ginger give it a unique flavor to match any ethnicity flavor. Using EVOO, steam the vegetables slightly just until soft and the flavors are intensified. Onions should just be turning translucent. Additionally, add spices and steam then until their aroma and flavor intensify.
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.
There can also be added flavor in the cooking liquid. Chicken stock, vegetable stock, and beef stock are only some of the liquids used, in addition to water. Coconut milk gives a very rich unique flavor as well. While simmering, keep a pan of hot stock or coconut milk on the burner beside so you can add ladles of liquid when it gets thick, unless you want that consistency.
Lentil soup provides nutrition beyond most things. They are low in calories, low in fats, and high in vitamins and minerals. Most nutritionists flag lentils as very high in health resources. In addition, they are perfect for vegans and those who are looking for gluten-free foods. They are high in fibers and antioxidants in vegetables, herbs, and spices.
Several important nutrients can be found in lentils. The vitamin B content is very high in them. Other important minerals, such as iron, phosphorous, and zinc are found in them. Some of these nutrients are not easily found in the normal diet. This makes lentils one of the healthiest foods.
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 more stew-like soup, then letting it cook until it has less liquid, then leaving the vegetables in chunks will give it that consistency. To make it more soupy or creamy, add extra liquids and pulverizing it with a stick blender. It can be make more liquid with stocks, water, or coconut milk. The versatility of lentils gives many options.
The intense flavor of lentil soup is from the aromatics and spices used. They give a variety of flavor based on what you use. Aromatics such as celery, onions, garlic, peppers, and ginger give it a unique flavor to match any ethnicity flavor. Using EVOO, steam the vegetables slightly just until soft and the flavors are intensified. Onions should just be turning translucent. Additionally, add spices and steam then until their aroma and flavor intensify.
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.
There can also be added flavor in the cooking liquid. Chicken stock, vegetable stock, and beef stock are only some of the liquids used, in addition to water. Coconut milk gives a very rich unique flavor as well. While simmering, keep a pan of hot stock or coconut milk on the burner beside so you can add ladles of liquid when it gets thick, unless you want that consistency.
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