Czech Lentil Soup Recipe (Čočková polévka) - Cook Like Czechs (2024)

FAQs

Czech Lentil Soup Recipe (Čočková polévka) - Cook Like Czechs? ›

Lentil soup is a dish you can find in most countries around the world, you can get it from Scotland, to China, to Srilanka, but few places give it such high regard as the Middle East. In the Middle East it's extremely popular, and you can get it at restaurants and even takeaways all over the region.

Lentil soup is a dish you can find in most countries around the world, you can get it from Scotland, to China, to Srilanka, but few places give it such high regard as the Middle East. In the Middle East it's extremely popular, and you can get it at restaurants and even takeaways all over the region.

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.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America and the Middle East.

In India, where roughly half of the world's lentils are consumed, cultivation dates back to 2500 B.C. Today, more than 50 different varieties are grown. Nearly every traditional Indian meal includes at least one lentil dish, and they are an important source of nutrients for millions of vegetarians on the subcontinent.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

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.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

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.

Maybe try adding some salt for better flavour. The only type of lentils you shouldn't have is raw lentils, since that would probably make you sick. What are some simple recipes with lentils that don't taste bland? I love lentil soup with different spice blends, like yellow curry or Harissa.

You can also use flour or cornflour to thicken a soup. 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.

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America. In the Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti.

Russians consume the most soup on average in the world, with approximately 32 kg per person per year. The statistic states that, on average, Russians consume the highest amount of soup compared to any other country in the world. This is quantified by an approximate consumption rate of 32 kilograms per person per year.

Canadian lentils are regarded as the gold standard around the world. As the world's largest producer and exporter of lentils, Canadian Lentils are exported to places like India, Turkey, Bangladesh, UAE, Egypt, and Algeria where lentils are staple foods.

They are a type of legume that is native to Western Asia and North America. Lentils are one of the earliest domesticated crops, seen in the diets of ancient Rome and Egypt. Many countries enjoy lentils as a dietary staple, as they offer an earthy, mild, nutty flavor that works well in various recipes.

Red and Yellow Lentils

With a sweeter flavor, these lentils are commonly utilized in Indian and Middle Eastern dishes. Although they are quick to prepare, they are more prone to lose their texture after being cooked.

There are traces of this crop in Inda, Egypt, Greece and Italy that date back 13'000 years BC! They belong to the legume family and are very rich in proteins. In fact, many choose them – and other legumes such as beans, chickpeas, peas and so on – as a replacement of meat.

Lentils originate from Southwest Asia's countries (Turkey, Syria, Iraq), from where they quickly spread to the Mediterranean countries, including Spain. The oldest remains of their cultivation date back to 6,600 BC, making them one of the oldest foods cultivated by man, almost 9,000 years old.