Finally figured out my lentil soup after a whole month of bland batches

I kept making this big pot of red lentil soup that was just... sad, like eating wet cardboard. The problem was I was only using water and a bay leaf, no base flavor. After four weekends of tweaking it, I finally got it right by sauteing an onion and two carrots in a spoonful of bacon grease I saved from breakfast, then adding a big squeeze of tomato paste before the broth. Who else has a cheap trick for building flavor without buying stock?

2 comments

2 Comments

spencer4128d ago

My own soup journey took six months and a small kitchen fire.

park.max28d ago

Keep a box of baking soda right by the stove. Learned that the hard way. A small fire extinguisher is even better. Grease fires are no joke, water just makes it worse. Smother it with the lid or that baking soda. Takes seconds to go from simmer to smoke alarm.