🔕 🔔

My Basket ()

All questions

A question about a recipe: Lentil sausage kale soup

4ad66517 cc0d 11e5 8155 3c15c2d2bb38  54 full

I have a question about the ingredient "Brown or French lentils, rinsed and picked over" on the recipe "Lentil sausage kale soup" from Andra. Can I substitute red lentils in this recipe?

asked by lindsay.cogan over 5 years ago
4 answers 2319 views
79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

This is not my recipe but I don't see why not. You can kick up a rucus on which lentils are "best" for anything (in Italy they will go with Casteluccio from Umbria) but largely they are interchangeable.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 5 years ago

Although lentils are generally interchangeable, I find the red ones cook much faster than either the brown or green lentils. So perhaps adapt the cooking time for the dish, or add the lentils later.

Personally, I wouldn't sub red lentils here.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

It would still taste great, but the texture and appearance of the soup would change. Red lentils cook down to a puree in the cooking time for this recipe. A possible way to use them where they stay intact is to leave them out while you cook the rest of the soup; pour boiling water over the red lentils so that they absorb the water but do not lose their shape; then add them to the soup for a final short simmer so they can pick up flavor. (Compare to making split pea soup.)
This is a technique I use for making tabbouli with bulgur and red lentils. You can see how I do it here -- http://www.food52.com/recipes...

0088c15e c986 48b6 90bd 641eda942b17  image
added over 5 years ago

I have never used red lentils but from what I understand, as the others have said, they cook faster and are better for a puree. I am guessing that the red lentils would give your soup a very thick consistency. I normally use regular brown lentils that you find in the grocery store. I have also used beluga lentils which held their shape. Both were good.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.