Cooking with lentils requires knowledge of their varieties and characteristics to achieve the desired soup texture. Chef Abishek Sharma emphasizes that lentils are not interchangeable; each color impacts the final dish. For instance, brown and green lentils maintain their shape, adding texture, while red and yellow lentils break down and thicken soups. This understanding is crucial for creating comforting soups, emphasizing the importance of selecting the right type for the desired outcome.
It's important to realize that they aren't a one-and-done legume, and each type of lentil varies widely based on identifying features such as color.
Some varieties, like brown and green lentils, hold their shape well after a long cook and add a nice texture.
Red and yellow lentils are great for the opposite reason, as they break down to thicken soup naturally and create a creamy texture.
Lentil soups can vary widely in texture, with some being dreamy, creamy, and comforting, akin to smooth potato soups.
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