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Hace 9 horas · Oxidization: The Culprit Behind the Brownish Tint. The primary culprit behind the discoloration of lentil soup is oxidization. This is a chemical reaction that occurs when oxygen interacts with certain compounds in the lentils, such as iron. As the lentils cook, the iron ions in them come into contact with oxygen, resulting in the formation of iron oxide, which is brown in color.
