Comment

Diplomjodler3@lemmy.world ⁨2⁩ ⁨weeks⁩ 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

Sort:hotnew top

pseudo@jlai.lu ⁨2⁩ ⁨weeks⁩ 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 ⁨2⁩ ⁨weeks⁩ ago
  Suggestions?
  
  source
  - Trex202@lemmy.world ⁨2⁩ ⁨weeks⁩ ago
    Fresh squeezed lemon right at the end, when you’re turning off the heat
    
    source
  - pseudo@jlai.lu ⁨2⁩ ⁨weeks⁩ ago
    Cider vinaiger. But that’s my personal taste. Balsamic vinaiger is probably fine.
    
    source
- Diplomjodler3@lemmy.world ⁨2⁩ ⁨weeks⁩ ago
  Some people don’t like it, though.
  
  source
rbos@lemmy.ca ⁨2⁩ ⁨weeks⁩ 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 ⁨2⁩ ⁨weeks⁩ 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 ⁨2⁩ ⁨weeks⁩ ago
    fair enough. I was just making a note for anyone who might follow it as written.
    
    source
Bluewing@lemmy.world ⁨2⁩ ⁨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 ⁨2⁩ ⁨weeks⁩ ago
  Balsamic is what I have at home so in it goes.
  
  source
  - Bluewing@lemmy.world ⁨2⁩ ⁨weeks⁩ ago
    Hey, you gotta use what you got!
    
    source
dandelion@lemmy.blahaj.zone ⁨2⁩ ⁨weeks⁩ ago
for the Americans: “pimento” is allspice

source