Comment on [deleted]

• Diplomjodler3@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Alright, here you go. This is not very precise so use your own discretion.

  Dice two large onions. Fry in oil until lightly brown. Add 200 gr of diced bacon. Add 200 gr of diced celery root Add 300 gr. of diced carrots Add 200 gr. of chopped leek Fry for a while, stirring continuously Add half a liter of water Add 2 table spoons of vegetable broth Add a can of brown lentils Simmer for about 30 minutes Add water as needed Add a few tablespoons of chopped parsley Add salt, pepper, pimento, paprika, and whatever else takes your fancy Add a tablespoon of balsamico vinegar (this may be a bit controversial)

  That should about do it. All quantities are suggestions. This is very much a make it up as you go along kind of thing.

  source

  • pseudo@jlai.lu ⁨1⁩ ⁨month⁩ ago

    Add a tablespoon of balsamico vinegar (this may be a bit controversial).

    Well… You’re soup doesn’t have any kind of acid. Not even tomatoes and if one things need acidic balance it is lentils.

    source

    • HerbalGamer@sh.itjust.works ⁨1⁩ ⁨month⁩ ago

      Suggestions?

      source

      • Trex202@lemmy.world ⁨1⁩ ⁨month⁩ ago

        Fresh squeezed lemon right at the end, when you’re turning off the heat

        source
      • pseudo@jlai.lu ⁨1⁩ ⁨month⁩ ago

        Cider vinaiger. But that’s my personal taste. Balsamic vinaiger is probably fine.

        source
    • Diplomjodler3@lemmy.world ⁨1⁩ ⁨month⁩ ago

      Some people don’t like it, though.

      source
  • rbos@lemmy.ca ⁨1⁩ ⁨month⁩ ago

    I’d clarify (heh) the broth- you want two tablespoons of broth concentrate or powder. I’d just say half a litre of broth, and leave it up to the cook to decide whether to use it from concentrate or from a carton.

    source

    • Diplomjodler3@lemmy.world ⁨1⁩ ⁨month⁩ ago

      I was just describing the way I make it. I’m not a recipe writer in any way shape or form.

      source

      • rbos@lemmy.ca ⁨1⁩ ⁨month⁩ ago

        fair enough. I was just making a note for anyone who might follow it as written.

        source
  • Bluewing@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

    I would argue the flavor profile of balsamic vinegar in this use. Instead I would go with a red wine vinegar. A bit sharper on the tongue.

    But, that’s the cool thing about soup. There are few rules and you can do whatever pleases your palete.

    source

    • Diplomjodler3@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

      Balsamic is what I have at home so in it goes.

      source

      • Bluewing@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

        Hey, you gotta use what you got!

        source
  • dandelion@lemmy.blahaj.zone ⁨5⁩ ⁨weeks⁩ ago

    for the Americans: “pimento” is allspice

    source