Labels

Sequestration Meal #247

 

I've made this recipe for Spanish-Style Vegan Lentil Stew from The Stingy Vegan before and the first time I made it, it was amazing; subsequently (and this time around) it has just been okay. I think the problem this time was the lentils, which were plain green lentils from Nuts.com. Because they were from a bulk bin I think they varied in age and thus cooking time. Some got very soft long before others were cooked through, and some of the lentil skins stayed really tough even though their insides were mush. Was it the acid in the tomato the recipe called for? I don't know. 

In any case, as always I found this recipe perks up a lot if you stir a bit of Earth Balance into the finished product. But butter always covers over a multitude of sins, am I right?

Labels:

Comments

  1. VanessaKCFebruary 5, 2021 at 7:32 PM

    I hope they soften up more in the fridge, making leftovers more pleasant. Yes to butter! The cold snap looming over most of the nation had me craving soup so I made a canned version of your corn chowder in the crock pot today. Served with crescent rolls and a side salad, it was really nice. Obviously not quite as spectacular with canned and no cobs but still pretty excellent. My son loves it.

    ReplyDelete
    Replies
    1. The Student-turned-DoctorFebruary 6, 2021 at 8:06 AM

      I've never tried that soup with canned corn, but I've contemplated it a few times. I'm glad it turned out well!

      Delete
  2. SusanFebruary 6, 2021 at 8:38 PM

    I don't think I ever stir butter into anything, unless it is called for in a sauce recipe. Curious!

    ReplyDelete
    Replies
    1. The Student-turned-DoctorFebruary 6, 2021 at 9:01 PM

      I figure I like buttered veggies, so why not add it to a veggie soup? I also figured that what seemed missing in this otherwise oil-free recipe was probably some fat.

      Delete

Post a Comment

Popular Posts