I’ve found myself with way more red lentils than expected and, as much as I like it, a man can only have Dal so many times. Any other suggestions for what I can do with Lentils?
I’ve found myself with way more red lentils than expected and, as much as I like it, a man can only have Dal so many times. Any other suggestions for what I can do with Lentils?
If you’ve got some root veggies handy, and ideally some bones left over from a roast to make stock, then you can do worse than making yourself some lentil soup. Ate so much of this growing up, it’s amazing.
https://scottishscran.com/scottish-lentil-soup-recipe/
I’m not gonna remove your comment because I want to support conversation and! in no way be a power tripping mod, but cooking with bones or roast is not support by this plantbased community.
Mean this is a non-rude tone!
Please anyone feel free to share their thoughts on if this is the right route to take. I do not want to follow the rude militant vegan communities and I do support people eating partially plantbased, I just thought I would comment on a non-plantbased recipe comment.
I’ll mention gravy packets again, they really are a hack for anything like this, with traces of dairy being somewhat preferable to actual bones.
Ah, my apologies. Saw a question about lentils, but didn’t notice the community - it’s not so obvious in my browser, didn’t mean anything by it.
Fortunately, lentil soup is easy to make vegetarian (suggested recipe is on that link) and is equally delicious.
Thanks for your kind reply! Did not seek to imply you meant anything rude. I just started the community and I purposely welcome all! :) no matter what stage or reasoning they have towards plantbased.
Your recipe seems interesting. Based on your recipe and experience what would you recommend in place of bone stock? I’ve never been successful with just vegetables
Cheers
I have a big tub of swiss vegetable buillon handy for soup making. You can prepare it aa hot drink as well as a stock - it’s perfect for soup making, as it has quite a bit of flavour rather than being ‘salty’. Adds a bit of depth that can be missing from just veg.
My one’s the ‘marigold’ brand, since that’s what you can get near me - don’t know how others compare.
Thanks! I will look into that. I’ve only ever used the Viet one or tried to make it myself poorly.
This sounds great for a yummy protein meal :) thank you
The link you provide looks awesome! It seems vegetarian and would be fun to try a Scottish variant of this soup :)