I tried to make a huge batch of lentil soup to save cash and it totally backfired

I figured I'd cook a giant pot of lentil soup to eat all week, using a 2-pound bag of dry lentils I got for $3. After 4 hours of simmering, I ended up with about 3 gallons of this bland, mushy paste that tasted like dirt. I tried to fix it with more salt and vinegar, but it was too far gone. Now I'm stuck with a freezer full of soup I don't want to eat. Did I just overcook it, or is there a trick to making big batches of beans and lentils that actually taste good? What's your go-to method for meal prepping cheap staples without ruining them?

3 comments

3 Comments

seanlee20d ago

My last batch of lentil soup was a total brick too. I switched to cooking them for only 25 minutes, just until they're soft but still hold their shape. I make a big pot of broth with onions, carrots, and a smoked ham hock first, then add the lentils at the very end.

henderson.wesley21d ago

You said it tasted like dirt, and that's the real clue. Lentils can taste earthy if you don't rinse them really well before cooking. For big batches, I always soak mine for an hour, then rinse until the water runs totally clear. It gets rid of that dusty taste and keeps them from turning to complete mush later on.

seanlee21d ago

Wait, does soaking them really make that big of a difference compared to just rinsing?