Instant Pot Lentil Stew Recipe (2024)

FAQs

Do lentils thicken stews? ›

Why red lentils: They cook quickly because they are small and split. They become soft when cooked so they work well for thickening soups and making purees.

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.

If things get a bit too thick: Often times lentil (or other bean soups) will substantially thicken up, especially overnight; if this happens and the soup becomes a bit too thick, simply thin it out with a little water or stock.

Lentils are thick in themselves. If you have added too much water, drain off some. You could add some flour mixed with water, to thicken, but nobody does so because it's not needed. Or add some mashed potatoes.

1c lentils & 2c water will make 2–3 cups very thick soup. Add a bay leaf and simmer for 30–40 minutes, depending on the type of lentil.

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.

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.

For all its benefits, the fiber in lentils is hard to break down. That's why it can cause gas and cramping if you eat too much of it.

If you don't have stock on hand, add onion, carrots, celery, garlic cloves and/or herbs to the pot. All of these are mild flavors that can jump in any direction depending on how you're going to use the cooked lentils.

Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful, including by adding them into soup. When other ingredients are introduced that complement lentils like onions, garlic, spices, and lemon, the taste is out of this world.

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.

Those look to be radicles (embryonic stems, the part the root grows from) that have separated from the lentils. If you look closely at the less squished lentils in your soup, you'll probably see some with the radicles still attached.

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. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

You'll find that the lentils mostly breakdown and naturally thicken the soup. But what I like to do to get a really luscious creamy texture is to give the soup a quick whizz with a blender stick (or transfer a couple of cups to the blender) to puree SOME but not all the lentils.

Depending on the type of stew you are making, you might be able to increase the stew's thickness at the outset, during the cooking process, or just before you serve it. Most stews use a thickening agent called a roux—a mixture of equal parts flour and a fat, usually butter.

Incorporating lentils into your diet can significantly aid in weight loss. The rich fiber and protein content of lentils helps you feel full and stay full longer which reduces overall food intake and fights cravings.