How much dry lentils do you need per serving of soup?

Question

Prepping a batch of lentil soup for weekday lunches. How much dry lentils should I measure per single serving so it doesnt turn into total mush?

Answer 1

Hello Kristen. For a standard, hearty bowl of soup, a good rule of thumb is to measure out 1/4 cup (about 50 grams) of dry lentils per single serving. If you prefer a very thick, stew-like soup, you can increase that slightly to 1/3 cup (around 65 to 70 grams) per portion. Keep in mind that lentils will expand to roughly two to two and a half times their dry volume once they have finished cooking.

To ensure your soup does not turn into complete mush, especially when meal prepping for the week, there are two key factors to keep in mind:

First, choose the right variety of lentil. Brown lentils, standard green lentils, French green (Puy) lentils, and black Beluga lentils retain their structural integrity quite well throughout the cooking and reheating process. Avoid red or yellow split lentils for whole-lentil soups, as they naturally break down and disintegrate into a smooth puree.

Second, control your cooking temperature and time. Cook your soup at a gentle simmer rather than a rapid, rolling boil, since violent movement in the pot will physically break the skins apart. Start testing the lentils for doneness around the 20 to 25 minute mark. As soon as they are tender yet still have a slight bite, take the pot off the heat. Cooling your batch quickly before refrigerating will also prevent residual heat from overcooking them.

Answer 2

I usually do about half a cup of dry lentils per serving for meal prep. I made a big pot of lentil soup a few weeks ago for weekday lunches because I needed something cheap and easy, and it turned out pretty good tbh. You just have to boil them on high heat for about 40 minutes until they are done. Just make sure to use red lentils if you want them to keep their shape in the fridge all week :)

Answer 3

Why do people always overcomplicate simple food with all these modern processed ingredients and tricks??? Just keep it basic like people used to do! Measure out about 1/4 cup (around 50g) of dry brown or green lentils per serving... That expands to plenty of food for a solid, healthy lunch without wasting any money!

If you do not want mush, simply turn the heat down to a gentle simmer instead of boiling them to death... And do not buy red split lentils! They dissolve into paste in twenty minutes! Check the pot after 20 minutes, take it off the heat while they still have a bit of bite, and let it cool. Simple cooking without any nonsense!

Answer 4

for my potage, i count about 40 grams of green lentils per person, but to prevent mushiness when reheating all week, franchement i am not sure, it depends on the lentil.

Answer 5

1. Measure 80g of dry lentils per portion.

2. Soak the lentils in cold water overnight before adding them to the soup base.

3. Add two tablespoons of table salt right at the start of cooking, because salt chemically hardens the outer skin and prevents the lentils from going mushy.

4. Keep the pot at a rolling boil for 40 minutes so the high heat seals the grains.