My big batch of lentil soup turned into a salty mess last night

I was making my usual pot, a recipe I've done a hundred times, and I added my stock cube like always. I guess I didn't taste it before I dumped in the whole bag of lentils, because after it simmered for an hour, it was almost too salty to eat. I had to add two whole peeled potatoes and let it cook another 30 minutes to soak up some of that salt. It saved the soup, but it was a close call and used up my last potatoes. Anyone have a good, low-sodium veggie stock trick that doesn't cost a fortune?

2 comments

2 Comments

wesleyc7518d ago

That "too salty to eat" moment is such a classic cooking trap. I feel like half of home cooking is just fixing our own little mistakes as we go.

uma_webb2818d ago

Just add a peeled potato to the pot, it'll soak up some of that salt.