Do you rinse lentils before making soup?

Whether or not to rinse lentils before making soup is a common question for home cooks. The quick answer is that rinsing lentils is generally recommended, but not absolutely necessary. Rinsing serves a few different purposes that can improve the final soup.

Why Rinse Lentils

There are a few main reasons why rinsing lentils prior to cooking is typically advised:

Removes excess starch – Lentils contain a fair amount of starch on the exterior. Rinsing helps wash away some of this excess starch that can cause foaming or clouding of the cooking liquid.
Gets rid of debris – Lentils may have bits of dirt, grit, or stray hulls mixed in with them. A thorough rinse can help remove any debris.
Enhances visual appeal – Rinsing away the starch results in clearer cooking liquid and a better looking finished soup.

May reduce cooking time – The starch on the surface of lentils can inhibit water absorption while cooking. Removing it helps the lentils cook more evenly and quickly.
Improves texture – With less surface starch, the lentils are less likely to become mushy or fall apart during cooking.

For all these reasons, rinsing is generally recommended as a best practice when cooking dried lentils from scratch. A quick rinse under cold running water before cooking is all it takes.

When You Can Skip Rinsing

While rinsing lentils is often advised, there are some cases when you can get away without doing it:

Canned lentils – Canned lentils are pre-cooked and ready to use. They have already been processed, so rinsing is not necessary.
Very small batches – If you are only cooking a tiny amount of lentils, like 1/4 cup, the extra starch will get diluted in the cooking liquid. Rinsing is less important.

If starchiness doesn’t matter – If you are making a very hearty soup or do not mind a somewhat cloudy broth, rinsing is optional.
Time crunch – If you need to make a quick soup and don’t have time for an extra step, unrinsed lentils will still cook through just fine.

In these situations, you can skip rinsing if needed. Though for best results, a quick rinse is still recommended whenever possible.

How to Rinse Lentils

Rinsing lentils only takes a minute or two:

Place the dry lentils in a mesh strainer or colander.
Run cold water over the lentils, stirring them around with your hand or a spoon.

Give them a good stir and swish to help dislodge starch and debris.
Keep rinsing for 30 seconds to 1 minute, until the water runs clear.
Shake the strainer to drain off excess water before cooking.

Be sure not to rinse the lentils for too long, as you do not want them to become saturated. A brief rinse is sufficient.

You can also place the lentils in a bowl and rinse under running water, draining off the starchy water in between rinses. Repeat this process a few times until the lentils look cleaner.

Impact on Nutrition

Rinsing lentils does not significantly impact their nutritional value. While a very small amount of minerals and water-soluble vitamins may be lost, the principal nutrients remain intact. Lentils are still packed with protein, fiber, complex carbs, iron, and folate after rinsing.

Best Lentils for Soup

The most common types of lentils used for soups and stews include:

Brown lentils – These hold their shape well when cooked. Good in hearty soups.
Red lentils – Very quick cooking and turn soft and golden. Ideal for pureed lentil soups.

Green lentils – Also called French green lentils. Firm texture and sweet, earthy flavor.
Black beluga lentils – Small, black, and resemble beluga caviar. Stay firm when cooked.

Any of these varieties can be rinsed and used in soups. Red and brown lentils are the most commonly called for.

Conclusion

While an optional step, rinsing lentils before cooking is generally recommended for making soup. It only adds a couple minutes of prep time but can help lentils cook more evenly, result in a clearer broth, and prevent mushiness. Unless you are in a real hurry or using canned lentils that are already washed, take the time to give them a quick rinse.

Lentil Soup Recipes

Here are some tasty lentil soup recipes to try after rinsing your lentils:

Red Lentil Soup

2 cups red lentils, rinsed

1 onion, diced
3 carrots, peeled and sliced
3 cups vegetable broth

2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste

In a soup pot, sauté the onions and carrots in olive oil for 5 minutes.
Add the rinsed lentils, vegetable broth, garlic and cumin. Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes until lentils are soft.

Use an immersion blender to puree the soup to desired consistency.
Season with salt and pepper.

Hearty Lentil and Sausage Soup

1 cup brown lentils, rinsed

4 cups chicken or vegetable broth
1 (14 oz) can diced tomatoes
1 onion, diced

3 carrots, sliced
8 oz smoked sausage, sliced
2 cloves garlic, minced

1 tsp dried oregano
1 bay leaf

In a soup pot, cook the sausage until browned.

Add the onions, carrots, garlic and oregano. Cook 5 minutes more.
Stir in rinsed lentils, broth, tomatoes and bay leaf. Bring to a boil.
Reduce heat, cover and simmer 30 minutes.

Remove bay leaf before serving. Season with salt and pepper.

Creamy Lentil Soup

1 cup green lentils, rinsed
1 medium onion, diced

3 carrots, diced
3 celery stalks, diced
4 cups vegetable or chicken broth

1 cup milk or cream
2 cloves garlic, minced
1 tsp dried thyme

Salt and pepper to taste

In a soup pot, sauté the onions, carrots and celery 5 minutes.
Add rinsed lentils, broth, garlic and thyme. Bring to a boil.

Reduce heat, cover and simmer 20-25 minutes until lentils are tender.
Puree with an immersion blender or in a blender in batches.
Stir in milk or cream.

Season to taste with salt and pepper.

Tips for Cooking Lentils

Follow these tips for delicious, tender lentils every time:

Rinse lentils before cooking to remove excess starch.

Sort through for any debris before cooking.
Use a broth or stock as cooking liquid for extra flavor.
Add aromatics like onions, garlic, and spices to infuse flavor.

Simmer gently and do not boil once lentils are cooked through.
Stir occasionally to ensure even cooking.
Be careful not to overcook or lentils will become mushy.

Undercooked lentils will remain quite firm and crunchy.

Cooking times can vary based on the type and age of the lentils. Follow package instructions and start checking texture after 15-20 minutes once simmering.

Storing Cooked Lentils

Leftover cooked lentils can be stored for later use. Here are some storage tips:

Let lentils cool completely before storing.
Store in an airtight container in the refrigerator up to 5 days.
Adding a splash of broth or olive oil will keep lentils from drying out.

Cooked lentils also freeze well up to 3 months.
Freeze lentils in recipe-sized portions for easy weeknight meals.
Thaw frozen lentils in the refrigerator before using.

With proper storage, cooked lentils make quick and healthy additions to soups, stews, salads, and more throughout the week.

Common Lentil Soup Mistakes

Here are some common lentil soup mistakes to avoid:

Mistake	Solution
Undercooked lentils	Simmer for full recommended time, and check often for doneness
Oversalted broth	Taste and adjust seasoning carefully; add more water/broth to dilute if needed
Mushy texture	Be careful not to overcook; remove from heat as soon as lentils reach desired tenderness
Flat, boring flavor	Boost flavor with aromatics, herbs, spices, wine, broth, etc
Soup too thin	Simmer uncovered to reduce and thicken broth
Burned bottom	Stir frequently while simmering to prevent sticking

Lentil Soup FAQs

What is the ratio of lentils to water for soup?

A general guideline is 1 cup of dried lentils to 3-4 cups of water or broth. Adjust amounts as needed based on desired consistency.

Do lentils double in size when cooked?

Yes, lentils typically double in size after cooking. So 1 cup of dried lentils will yield around 2 cups cooked.

Can you put uncooked lentils straight into soup?

It is not recommended. Dry lentils will take much longer to soften and cook through in a soup. For evenly cooked lentils, boil them separately before adding to soup.

What happens if lentils are undercooked?

Undercooked lentils will remain quite hard and crunchy. They need to be simmered until completely tenderized for best flavor and texture.

Should lentil soup be thick or thin?

This comes down to personal preference. Thinner broth-based lentil soups and thicker pureed or stew-like lentil soups are both common.

Nutrition Facts of Lentils

Lentils are packed with nutrients. Here is the nutrition profile of 1 cup cooked lentils (198g):

Calories	230
Protein	17.9g
Carbs	39.9g
Fiber	15.6g
Fat	0.8g
Vitamin A	42mcg RAE
Vitamin C	3.5mg
Calcium	37mg
Iron	6.6mg
Potassium	706mg

Lentils provide substantial protein, fiber, and nutrients with virtually no fat. Adding cooked lentils is an easy way to boost nutrition in soups and many other dishes.

Conclusion

Rinsing lentils before cooking is recommended for making optimal lentil soup. It only takes a minute, but can help remove excess starch for better texture and flavor. While not required, rinsing is generally considered a best practice. When ready to cook, be sure not to overcook the lentils. They should maintain their shape and just become tender. With delicious recipes and proper cooking techniques, lentils make for nutritious, hearty, and satisfying soups.