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

FAQs

Do I need to rinse lentils 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.

Frequently Asked Questions. Can you overcook lentils in soup? Yes, you can overcook lentils; they will become mushy.

You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker.

Keep in mind the soup will continue to thicken as it cools! Can I make this lentil soup creamy? Sure! Stir in a splash of coconut milk to taste right before serving.

Red lentils are best for soups, curries, dals, and anything that craves a creamy, thicker, more comforting touch.

Is Soaking Beans Necessary? Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

"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.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

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 best tasting lentils? ›

Black (beluga) lentils

Black lentils are the richest type of lentil, and have the most flavour. Just like brown and green lentils, they tend to keep their shape when cooked.

The higher protein content of lentil soup helps maintain muscle mass, which is crucial for a healthy metabolism. Lentils are also low in fat and calories, making them a good ingredient for a satisfying, weight-loss-friendly soup.

While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.

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!

A common concern with canned lentils is the high sodium content used to preserve the lentils. The best way to deal with the issue of sodium is to be sure that you rinse your canned lentils under running water – this will remove up to 60 per cent of the sodium content.