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How can I thicken a Lentil Soup Without Flour

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Any suggestions how to thicken a delicious--but very thin---lentil soup a friend made for me. She filled it with some good veg (plus I have some freshly cooked okra to add, left from my lunch,) but it needs something to bulk up the broth. (I often add a dollop of sour cream to the top of soups, or a bit of yogurt.) I don't have flour in the house,since, as those who've seen my posts before know (!!), I'm not much of a cook. Any other suggestions would be happily received!

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  1. I would suggest that you puree 1/3 to 1/2 of the solids from the soup in your blender or food processor, then stir the puree back into the rest of the soup.

    1 Reply
    1. re: Dena

      I bet you can guess what I no longer have?? A blender! But my sis upstairs does. Thanks.

    2. Lynn, You could try reducing it. It might intensify the flavors a bit. I also tend to crumble crackers into my lentil soup, which is probably an abomination, but that's how I like it. Really thickens it up too.


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        yvonne johnson

        if you've got a few potatoes, cut them up (peeled of course) into halves/quarters, cook in soup around 15 mins, take a few out and mash them a little (but not a lot) and return to soup. the starch and bulk of pots should thicken the soup.

        if no veg, then simply reduce as someone said.

        adding bread will work to some extent.

        i'm not so sure about the okra, tho! it'll thicken it but might change the soup entirely.

        1. You can serve the lentils over rice. Or if its really loose you can simmer the lentils with under cooked white rice.

          1. My wife and I have sort of been working on perfecting a thick lentil stew. We'd suggest bringing it back up to a boil, adding some relatively thick pasta - linguine is our favorite - and then cooking for about another 20 minutes. After this...turn the heat off and let it sit for a good half hour before eating. We find that the stew actually continues to thicken just as it cools.

            1. The flow of good information is going to turn this kitchen-shy poster into something more than just a good eater. Thanks for all the information.

              On the subject of thickening soup, last year I bought a bag of kosher bean and barley soup mix--memories of my twin aunts, who used to make huge vats of the stuff, adding their own favorite seasonings. After bottling about six giant jars, they would lug this Care package to me and my sister, to prevent us from starving in our first Manhattan apartment, first time away from home. That soup was soooo delicious.

              Anyway, when I prepared the mix last year, I was amazed and perplexed at just how long it had to simmer to thicken. I checked it continually like the obsessive compulsive I am. What did I do wrong, I wondered? Just when I'd given up hope--voila! A thick and delicious cauldron of soup. I toasted my long-gone aunts--and wished I could send a jar up to them.

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                Peter B. Wolf

                Bring the soup to a simmer, grate into it one or two Russet Burbank (Idaho) Potatoes, this should do the trick.Peter