"Because lentils are fairly mellow in flavor, they can work with whatever aromatics they're simmered with. One option is a confident kick of heat, like in Lidey Heuck's lentil soup, which uses red curry paste, garlic, ginger and fresh red chile. The lentils lend a creamy, soft padding so that the punch of heat doesn't burn too much. A pinch of turmeric is never terribly far from a lentil."
"When you blend up a lentil soup, the starches will make the broth creamy, which could get monotonous to sip after a few spoonfuls. So instead, blend just some of it. The broth will thicken, while the remaining lentils will lend a bit of texture. Red lentils, like the ones used in Ifrah F. Ahmed's recipe, are especially suited for this: Because they typically come skinned and split, they're more willing to give up their starchiness at the buzz of a blender."
Lentils are fairly mellow in flavor and pair well with a range of aromatics, including spicy elements like red curry paste, garlic, ginger and fresh chiles that the lentils soften. A pinch of turmeric deepens the broth's earthy flavor and stains it a golden hue. Blending only a portion of the soup leverages lentil starch to thicken the broth while preserving some whole-lentil texture; red lentils, typically skinned and split, break down most readily. A slow cooker enables gentle, hands-off simmering when lentils, aromatics and broth are combined. Topping lentil soup with store-bought puff pastry adds warm, buttery flakiness that elevates the dish.
Read at cooking.nytimes.com
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