Lentils are one of my favorite ingredients to add to soups. For starters, they’re super high in protein. In fact, lentils have more protein than most other beans. Lentils are also high in fiber, so they’re filling and hearty.
And finally, lentils cook quickly and have an amazing texture. They typically take about 40 minutes (max) to cook and give a soup a somewhat meat-like texture which is perfect for those of us who have meat eaters in our houses.
But what types of lentils are best? The answer is any of them!
Best Types Of Lentils For Soup
There are three main types of lentils that work really well in soup:
Green/Brown Lentils: my go-to lentils for soup are green or brown. They cook in about 35 – 40 minutes and hold their shape. They have a mellow flavor, but help give you that meaty texture. They’re also really easy to find at most grocery stores!
Red Lentils: these are perfect for soup when you use them in combination with something else. Red lentils cook very quickly and don’t hold their shape. They break down and turn quite thick. I love adding them into soups as a secondary ingredient because they help thicken the soup while not affecting the flavor AND adding protein at the same time.
French Lentils: these are my last choice because of the texture. They’re kind of on the crunchy side and I find that they don’t blend in as much. I’d say that if you want to use French lentils, you’d be better off with a brothy soup (not thick like this one).
How To Make Moroccan Lentil Soup: 3 Ways
Now let’s chat soup, specifically how to make it. I’m sure you already know how to actually make soup, but I thought it might be helpful to break down the three ways I personally like to make soup. You can also use these three methods for making this Moroccan lentil soup:
How to make Moroccan Lentil Soup:
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