Hot take: my $3 lentil soup from scratch last night beat any canned stuff I've ever bought.

I boiled a bag of brown lentils I got for a dollar with an onion, a carrot, and some bouillon cube I had left over from a pack I bought three months ago, and it made enough for four huge bowls.

3 comments

3 Comments

jordanl823mo agoMost Upvoted

Try adding a splash of vinegar or lemon juice at the very end, just before you serve it. It wakes up all the flavors in a simple soup like that. A little smoked paprika or a pinch of red pepper flakes while it simmers can add a nice depth too. Honestly, once you get the basic method down, you can clean out the veggie drawer and it always turns out better than anything from a can.

ninabutler3mo ago

My old roommate taught me that vinegar trick years ago.

holly_green822mo ago

But does the vinegar trick actually work with every kind of soup, or does it mess up creamy ones like potato or corn chowder? I tried it once in a tomato soup and it was great, but I'm nervous to ruin a batch of something thicker. Have you ever had it backfire on you when you added it at the wrong time?