In this article, we will answer the question “How long does lentil soup last in the fridge?”, and how to make lentil soup?
How long does lentil soup last in the fridge?
Lentil soup, stored in an air-tight container, lasts 3-4 days in the fridge (1).
FAO reported that world production of lentils was about 2.83 million metric tons for 2008, primarily coming from Canada (36.9 %) and India (28.7 %), followed by Nepal, China and Turkey (3).
Researchers have formulated various soup mixes incorporated with functional ingredients and enhanced nutritional composition with added taste and shelf-life. The enrichment of soups with herbs like basil, curry leaves, green coriander, mint, and bay leaves significantly increased the sensory and nutritional properties of the instant vegetable soup mix. Lentil soup cubes were developed from four lentil cultivars with higher protein content and energy value as compared to commercial soup. Instant soup mixes incorporated with vegetable leaf powder from unconventional greens reported higher antioxidant activity than commercial soup mixes (2).
How to make lentil soup from scratch?
Recipe 1: Scottish Fridge Lentil Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, crushed
- 4 large carrots, chopped
- 3 large carrots, grated
- 1 red pepper, chopped
- 400g/2 cups red lentils
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 liters/3 ½ pints/8.5 cups vegetable stock, more if needed
- a good grinding of salt and pepper
- Heat olive oil in a pot and saute the onions, celery, and garlic until the onions are translucent.
- Stir in the chopped carrots and red pepper. Cook for about 5 minutes.
- Stir in the grated carrots, lentils, and spices, and cook for a minute or two. Then pour the stock.
- When the mixture comes to a rolling boil reduce the heat. Close the lid and simmer for 30 minutes or until the veggies and lentils are soft and tender.
- Season with salt and pepper as per taste.
- Serve with crusty bread and enjoy.
- To make this soup in a slow cooker, adjust the recipe by reducing the liquid by ⅓ and cooking on high for 6 hours or low for 8 hours.
- To make this recipe in an instant pot, set it to manual and cook for 10 minutes.
- Store the leftovers in an air-tight container in the fridge for 3-4 days or in the freezer for 3-4 months.
|Saturated fat||0.47 g|
|Net carbs||16.50 g|
Recipe 2: Easy Lentil Soup
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 ¼ cups)
- 2 celery ribs, chopped (about 1 ¼ cups)
- 2 cups / 400g dried lentils, green or brown, rinsed (Note 1)
- 400g / 14 oz crushed tomato
- 1.5 liters/1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
- ½ tsp each cumin and coriander powder
- 1 ½ tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper, each
- Chopped fresh parsley, for garnish
- Warm bread, to serve
- Heat oil in a large pot and cook garlic and onions for 2 minutes or until the onions soften.
- Stir in the celery and carrots. Cook for 7-10 minutes or until softened.
- Stir in the rest of the ingredients minus the salt and lemon juice.
- Bring everything to a rolling boil. Skim off the scum that comes to the top during cooking. Then reduce the heat and simmer the soup with the lid closed. This should take about 35-40 minutes or until the lentils and veggies soften.
- Remove bay leaves from the soup.
- Use an immersion blender to thicken the soup. Alternatively, blend 2 cups of soup and combine the resulting puree with the rest of the soup.
- Add a splash of water to adjust the soup consistency. Season with salt and pepper. Garnish with parsley and lemon zest. Squeeze a lemon on top of the soup just before serving.
- Serve with crusty bread smeared with butter.
- The color of the soup depends upon your choice of dry lentils. Do not use Puy lentils for this recipe because they do not soften. Cook times also depend upon the type of lentils. Make sure you check the lentils for doneness after 30 minutes.
- To make this recipe with canned lentils, use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the broth by 1 cup. Simmer the veggies and stock mixture for about 20 minutes before adding the lentils. Then cook the lentils for an additional 15 minutes.
What type of lentils is best for lentil soup?
Dried lentils are the top picks for making perfect lentil soup. You can opt for any type of dry lentils such as brown, green, red, or yellow lentils. Your soup will have the same color as the lentils.
The only type of lentils that should never be used in a lentil soup is Puy Lentils (little black French lentils). Because these lentils do not soften like other lentils.
Instead of dry lentils, you can also use canned cooked lentils. But we recommend using dry lentils since they are inexpensive and only cook for an additional 10 minutes as compared to the canned lentils.
Whole lentils take longer to cook (about 15 to 20 minutes) and tend to retain their shape, while split lentils cook in about half that time and may break down to a sort of mash. Whole green and brown lentils work well in broth soups, casseroles, and side dishes. Specialty varieties, such as beluga or puy, which also hold their shape when cooked, are often the star ingredient in salads and sides. Red and yellow lentils, as well as split green and brown lentils, cook more quickly and break down, which makes them ideal to puree and use as a thickener in soups, stews, and curries (4).
Lentils showed low glycemic index value in healthy volunteers, with an average value of approximately 29, depending on the type of lentils as follows: Red lentils an average value of 26, an average value of 30 for green lentils, 29 for NS type lentils and 52 for green lentils canned in brine (3).
Other FAQs about Lentils that you may be interested in.
In this article, we answered the question “How long does lentil soup last in the fridge?”, and how to make lentil soup?
- USDA Food Safety and Inspection Service.
- Joshi, Nidhi. SOUPS FOR SOUL. AGRICULTURE & FOOD, 2019, 1, 1.
- Faris, Mo’ez Al-Islam Ezzat, Hamed Rabah Takruri, and Ala Yousef Issa. Role of lentils (Lens culinaris L.) in human health and nutrition: a review. Mediterr J Nutr Metab, 2013, 6, 3-16.
- CHARGE, TAKE. Lentils: Easy, Tasty Nutrition. 2021. Tufts University Health & Nutrition Letter