Soups & Stews > Soup & Stew Thickeners > Natural Thickeners > Beans and Lentils

Red Lentil Slurry for Soup Thickening

Utilize the natural thickening properties of red lentils to create a creamy and flavorful base for your soups and stews. Red lentils break down easily during cooking, making them ideal for thickening without the need for additional ingredients. This method is naturally gluten-free and vegetarian/vegan.

Prep Time
2 minutes
Cook Time
20 minutes
Servings
Yields approximately 1 cup of slurry, enough to thicken a medium pot of soup
Ingredients
  • 1/4 cup Red Lentils
  • 1 cup Water or Broth

Rinsing the Lentils

Rinse the red lentils thoroughly under cold water. This removes any debris and helps to prevent excessive foaming during cooking.

Cooking the Lentils

Place the rinsed lentils in a small saucepan. Add 1 cup of water or broth (vegetable or chicken broth work well). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very soft and have broken down. Stir occasionally to prevent sticking.

Creating the Slurry

Once the lentils are cooked, they should be very soft and mushy. If there is excess liquid, drain some of it off. Use an immersion blender (or carefully transfer to a regular blender) to blend the lentils into a smooth slurry. Alternatively, you can mash them thoroughly with a fork or potato masher.

Adding to Soup or Stew

Stir the red lentil slurry into your soup or stew during the last 10-15 minutes of cooking time. Start with a small amount (about 1/4 cup) and add more until you reach your desired thickness. Simmer gently to allow the flavors to meld. The lentil slurry will continue to thicken the soup as it simmers.

Nutrition Facts Estimated per 100g of Red Lentil Slurry

Approximate values per 100g:
Calories: 60
Protein: 4g
Fat: 0.4g
Carbohydrates: 11g
Fiber: 4g

Nutritional Considerations

Red lentils are a great source of plant-based protein and fiber. This method enhances the nutritional value of your soup or stew. People sensitive to legumes should consume cautiously.

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FAQ

  • Can I use other types of lentils?

    Red lentils are preferred because they break down the easiest. Other lentils may work, but they may require longer cooking times and might not create as smooth of a texture. Brown or green lentils will also impact the color of the final soup.
  • Does this method alter the flavor of the soup?

    Red lentils have a mild, slightly sweet flavor that typically complements most soup and stew recipes. The flavor is generally subtle and not overpowering.
  • Can I make this ahead of time?

    Yes, you can make the red lentil slurry ahead of time and store it in the refrigerator for up to 3 days. Reheat it slightly before adding it to your soup.