Red lentils
Red lentils cook quickly and dissolve into soup, making it thicker and more filling.
What it brings
Thickens and adds substance. Texture: collapses into a velvety body.
Flavour notes: warming, earthy, comforting.
How to use it in soup
Add with the stock and simmer for 18–20 minutes. They absorb about three times their weight in liquid.
Prep: Rinse well in cold water. Suggested amount: 80 g for two portions.
Storage
Store dry in an airtight jar for up to a year.
Swaps
Yellow split peas (cook 40 min)
Recipes with red lentils
Roasted tomato & red lentil soup
Sweet roasted tomatoes thickened with red lentils, finished with basil and lemon.
73 min8 plantsVegan
Spiced red lentil & chickpea soup
A hearty, spiced tomato soup with red lentils and chickpeas, cooled with yoghurt.
80 min9 plants
Carrot & red lentil soup with herbs
A simple, golden carrot and lentil soup finished with soft herbs and lemon.
47 min8 plantsVegan