25 Easy Lentil Recipes that are not all Lentil Soup! - Vegan Richa (2024)

FAQs

What is a good substitute for lentils in soup? ›

I went with green lentils, but you could also sub other varieties if you'd like (just adjust cooking time accordingly). And if you're not a lentil fan, you could always sub cooked beans, such as white beans or chickpeas – both would be lovely here.

This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate. Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.

Lentils have been a staple used in soups and stews for years. And though they're not exactly a new ingredient, they have begun to grow in popularity. Used to create plant-based meat substitutes and faux meat products, lentils are now considered essential to many vegetarian and vegan eaters.

Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.

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. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

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.

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.

Pulse consumption has been shown to confer beneficial effects on blood glucose and insulin levels. Lentil consumption, in particular, consistently lowers acute blood glucose and insulin response when compared to starchy control foods.

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

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.

Lentil protein, like other pulse proteins, is a good source of the essential amino acids, particularly leucine, lysine, threonine, and phenylalanine, but is deficient in the sulfur-containing essential amino acids methionine and cysteine (Table 11.1).

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Mushy, overcooked lentils are far from tasty. Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly.

The most straightforward way to thicken soup is to puree the vegetables. Starchy vegetables in particular offer the most creaminess. Try with corn, parsnips, potatoes, sweet potatoes, squash, or yams. Blend half (for a chunkier texture) or all of the vegetables and liquid together.

The word "pulse" is used to describe the seeds you can eat found in the pods, such as beans, peas, and lentils. Foods in this subgroup include beans (kidney beans, pinto beans, white beans, black beans, lima beans, fava beans, soy beans), dried peas (chickpeas, black-eyed peas, pigeon peas, split peas), and lentils.

Chickpeas (Garbanzo Beans)

Chickpeas are not lentils but can be a suitable substitute in some recipes due to their nutty flavor and firm texture. Best For: Chickpeas work well in dishes like curries, salads, and soups where you want a meaty texture and a slightly nutty flavor.

Unfortunately, there are no keto-friendly lentils. All varieties have a high carbohydrate content that can easily use up a keto dieter's entire carb allowance for the day. As a substitute for lentils, you can consume mushrooms, eggplants, avocado, or boiled peanuts.