Thermos 3-Tier Bento #3
I'm trying to learn to make lentil soup like I've gotten out sometimes that makes you stop and close your eyes to enjoy it. I'm starting with kosher lentil soup mixes that I'm doctoring up (that's one of my biggest vegan tips--explore the kosher section!). They usually need a little fat to bring out the flavors, and some veggies to add some dimension, but they're good for lazy weekends, just simmering soup in the stove. This wasn't bad, but I'm still working on it. I'll let you know when it's perfected.
I've also found that if I use boiling water to heat both the outer and inner container for the soup, it stays hot for lunch, incidentally.
For what it's worth, it took me forever to realize lentil soup needs a bit of acid, typically lemon juice. I also like it bulked up with a bit of mashed potato (just squashed potato, not mashed like with cream and butter and stuff in it) or squashed pumpkin to make it thicker. I've also sometimes mashed maybe a third of the lentils in the soup to thicken it.
ReplyDeleteThanks for the tips! I do like lentil soup to be thick, so I will try potatoes sometime. And I can see why lemon juice might be good, too.
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