Top critical review
Lentil Soup recipe in slow cooker needs More Liquid
Reviewed in the United States on January 30, 2021
I love Alex Guarnaschelli and I have made a few of her recipes with success. I just purchased her cookbook “Cook With Me” via Amazon.
She has a few recipes one can make in a Slow Cooker. One of these recipes is Lentil Soup. As you’ll note above, her recipe calls for one (1) lb
of brown lentils and 6 cups water to be cooked on low for 2 hours and high for 4 hours. I did just that and never checked on them until the cooking time ended. Well, as I was getting ready to add the other ingredients into soup there was ZERO liquid. Lentils had absorbed all of liquid and they were SO dry. I checked other Lentil soup recipes and found out the following: Most used 1 1/2 cups brown lentils and 9 cups liquid (most used veg or chicken broth). There is either a huge typo in this book or Alex has a slow cooker that is completely different than the standard. I quickly heated 4 cups of chicken stock I had and added it to the lentil
paste - no joke. After adding the cups of chicken stock, the mixture became pretty liquidity. I knew if I refrigerated it overnight it would thicken and flavors would blend and become more enriched. I just heated it up and it still is too dry. More like a chili than soup. The flavor is good though! I would suggest after the lentils cook on low for 2 hours, add a cup of hot liquid, and another cup or two each hour afterwards. I need to gradually add more chicken broth or stock to it still. You probably should heat it first. Or forget the recipe altogether and try someone else’s.
But like I said, the flavor in Alex’s is very good once you’ve changed it from paste to soup.