Gone To Pot

I’m not against downsizing kitchen equipment or even upsizing, but what I’m really for is RIGHT-SIZING. 

Every time I make soup, I'm faced with the dilemma of using a pot that is much too big... 

or one that borders on being too small... 

 

Okay I'm being a bit dramatic, but I really love my 12 quart stainless steel pot that I use for huge recipes. It’s my go-to for boiling 20 potatoes on Thanksgiving for example. But reasonably-sized recipes get lost in it and it IS a bear to wash. I also love my 5 quart pot (I think of a POT as having two rounded handles on opposite sides and a PAN as having a long handle, although some say pots are deep and pans are shallow.🤷) But many times if I double a soup or stew recipe the 5 quart pot borders on overflowing, which is never desirable. 

Red Lentil and Sweet Potato Soup

Who knew? - Melissa Clark’s Red Lentil Soup was the most reviewed recipe on the New York Times website as of last November. She had gotten the recipe from a friend and just like the rest of us, adjusted some things according to what she had in the house. When I made it, I made a few changes too and I think I ended up with one of the best soups I’ve ever made…OR had! 

Jump to My Red Lentil and Sweet Potato Soup

A few main changes:

I added a diced sweet potato, which melded perfectly with the color of the red lentils and made a beautiful, rich, slightly sweet soup.

I cooked the onions as I usually do, until they are soft, soft, SOFT. I don't add spices or any liquid ingredients until the onions have given up any signs of resistance and are left sweet and almost buttery.