Do you need to soak red lentils before making soup?

No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Do lentils soak up broth?

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.

What happens if you don't rinse lentils?

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 .

What happens if you don't pre soak lentils?

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 .

Why did my lentil soup turn black?

the color change you've observed is from oxidation . If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

Can you overcook lentils in soup?

Yes, you can overcook lentils ; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Does it matter what color lentils you use?

While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well . In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.

Do you drain canned lentils before cooking?

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking , but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

Which lentils take the longest to cook?

Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes.

Does baking soda make lentils cook faster?

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Can I add uncooked lentils to soup?

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!

How long to pre soak red lentils?

You do not need to soak red lentils before cooking . They cook very quickly and break down easily without prior soaking.

Why won't my lentils soften in soup?

You're not using enough water According to the BBC, lentils need a whole lot of water to cook all of the way through. So use at least three times more water than lentils and avoid the temptation to salt the water. Adding salt can make the lentil's exterior tough and unappetizing (via Lentils.org).

Melissa Clark shares easy instant pot lentil soup and mac and cheese recipes (2024)

Tasty, comforting meals can be made in an instant with ingredients in the pantry, thanks to a little help from pressure cookers.

New York Times food columnist and cookbook author Melissa Clark shared these simple recipes with "GMA" that are perfect for when you're stuck inside and crave something comforting.

The food columnist who just released her latest book, "Dinner in French," also shared another recipe that doesn't use an Instant Pot, but is sure to use some pantry staples and make your home smell delicious.

Creamy Macaroni and Cheese

Melissa Clark shares easy instant pot lentil soup and mac and cheese recipes (1)

Time: 30 minutes

Yield: 4 servings

Why make macaroni and cheese in an electric pressure cooker when it’s so easy to do on the stove? You’re not necessarily going to save any time with this method, but cooking it all in one pot does make things more convenient. Plus, the cream cheese in the sauce makes this version particularly rich and creamy.

Ingredients

2 tablespoons unsalted butter, softened

Red Lentil Soup

Melissa Clark shares easy instant pot lentil soup and mac and cheese recipes (2)

Time: 30 minutes
Yield: 2 to 4 servings

Ingredients
4 tablespoons extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¾ teaspoon kosher salt, plus more to taste
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pinch of ancho or New Mexico chile powder or cayenne pepper, plus more to taste
1 quart chicken or vegetable stock, preferably homemade
½ cup diced tomatoes and their juices (either canned or fresh)
1 cup dried red lentils
Juice of ½ lemon, more to taste
3 tablespoons chopped fresh mint
Flaky sea salt, for serving

Directions

Using the sauté function, heat 3 tablespoons of the oil in the pressure cooker. When it is hot, stir in the onion and sauté until golden, about 5 minutes. Stir in the garlic, tomato paste, cumin, salt, turmeric, black pepper, and chili powder, and cook until fragrant, another 2 minutes.

Add the stock, tomatoes, lentils, and 1 tablespoon of the oil to the pot. Cover, and cook on high pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes; then release the remaining pressure manually.

Stir in the lemon juice, adding more to taste, along with more salt and pepper if needed. To serve, ladle the soup into bowls and drizzle with fresh mint, and flaky sea salt to taste.

Cook it slow: Cook for two to three hours on high or four to six on low.

Melissa Clark shares easy instant pot lentil soup and mac and cheese recipes (3)

Savory Gruyère Bread with Ham

Ingredients
4 tablespoons (½ stick / 56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)1 tablespoon chopped fresh thyme leaves2 cups (8 ounces / 198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Directions
Heat the oven to 350 degrees. Butter and flour a metal 9 by 5-inch loaf pan and set it aside.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.

Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.

Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

Thinking Ahead Bread: You can bake the loaf up to 3 days in advance. Store it, well wrapped, in the refrigerator and bring it to room temperature before serving. Or freeze it for up to 2 months. After freezing, this is best sliced and served toasted and warm— and spread with butter if you like.

Melissa Clark shares easy instant pot lentil soup and mac and cheese recipes (2024)

Creamy Macaroni and Cheese

Red Lentil Soup

Savory Gruyère Bread with Ham

FAQs

Do you need to soak red lentils before making soup? ›

Can I add uncooked lentils to soup? ›