Pink lentils, although smaller and thinner than the garden variety light brown lentil, absorb more water quicker, fluffing up more like rice than legumes.
The first time I saw these in the market, many years ago, I was awed. Wow. Pink legumes. Of course I had to have some, only to be disappointed to see them lose their salmony pink color to a yellow pea hue when cooked. Actually more beige than yellow. But they are tender, they are flavorful and they blend into velvet smoothness when processed in a blender, not requiring any oil to achieve that smoothness.
When adding pink lentils to a soup broth the texture will feel rough. It’s only when you blend them that the smooth emerges. So that’s how I would recommend serving them. Test them out though and see for yourself. Maybe with the right veggies the rough texture of the lentils, when left whole, won’t matter. We’re not talking tough here. Pink lentils are tender. They just have a rough mouth-feel. That’s probably why most chefs add oil to the mix, and then blend some, not all, of the lentils to help with that rough feel throughout the soup.
Here’s a recipe for PINK LENTIL CREAM I know you’ll like.
ANIMAL-FREE SOUS-CHEF™ 