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.

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.

I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option.

Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.

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. Nearly all traditional cookbooks tell you to soak dried beans before cooking them.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.

brown lentils

It's the favorite that everyone loves and uses most. Brown lentils are bigger than other lentil types, hold their shape well during cooking, and provide a nutty, earthy flavor.

Over 6-7 hours, the lentils should be at least hydrated, which would not leave them "hard". My guess is too much salt too early at too low a temp. Cook for longer, and/or increase the heat for this recipe. Also, if it calls for an acid of any kind, tomato, vinegar, lemon juice, etc.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

How do you thicken soup in a slow cooker? ›

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker.

Slow cookers and pressure cookers come in a variety of sizes up to eight quarts, but pressure cookers need extra room inside the pot for the steam to accumulate, which limits the batch size. If you have a large family or plan on making soups and stews you can store for later, you may be better served by a slow cooker.

Soaking lentils and legumes is not just great for better nutrient absorption, but it also helps in stimulating Amylase, which is a molecule that helps in breaking the complex starch in lentils and legumes, making them easier to digest.

Make sure all the lentils are covered in water. 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.

Swish the water, drain, and repeat until the water runs clear. This usually takes six or seven rinses for red lentils, split peas and moong dhal, and as little as two for green or brown lentils.