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?

3 comments

3 Comments

wesleyc753mo 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_webb283mo ago

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

oliver7192mo ago

Yeah, that salty panic is the worst, I've been there more times than I'd like to admit. @uma_webb28 called it with the potato trick though, good save.