Cookin' Canuck - Hearty Lentil & Black Bean Soup with Smoked Paprika Recipe (2024)

FAQs

Do you need to soak black beans before making soup? ›

In the course of his testing, Yonan found that soaking only cut down cooking time by 25 to 30%, and it also had real drawbacks. "You lose a lot of flavors when you soak them," Yonan says. "I've never had a pot of black beans as good soaking as when I don't soak them.

I went with green lentils, but you could also sub other varieties if you'd like (just adjust cooking time accordingly). And if you're not a lentil fan, you could always sub cooked beans, such as white beans or chickpeas – both would be lovely here.

If you happen to run out of the legume when making a hearty lentil soup, split peas are the next best thing. With both lentils and split peas coming from the legume family, they can be used almost interchangeably. Although they look alike, they're grown and cultivated in different ways.

All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

"It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states. "A 2009 study conducted at the University of Tennessee, Knoxville, showed that draining beans removes, on average, 36 percent of the sodium in canned beans.

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!

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.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Eating lentils can cause gas and bloating because they're high in fiber that your body is unable to break down. While fiber plays a large role in supporting and regulating your digestive system and bowel movements, it can also produce bacteria that leads to cramping and gas pains.

What are the healthiest lentils to eat? ›

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.

Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion.

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.

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.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Step 1Rinse beans and check for stones and debris. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.

Let's get this straight: You do not have to soak dry beans for soups and stews. Dried beans are just as easy to cook as canned; they just take more time. Simply toss them into the pot with lots of vegetables and seasonings, cover with water or stock, and let them simmer away on their own while you go about your day.

Soaking. Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest.

However, beans soaked overnight cook much faster, around 35-40 minutes. Soaked beans are firmer and fewer beans will burst or split open while cooking. The dish will taste way better.