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My big batch of lentil soup turned into a salty disaster last night
I was making my usual go-to cheap meal, a huge pot of lentil soup, and I guess I wasn't paying attention. I added a whole can of vegetable broth I had in the pantry, which I've done before, but this time I also threw in a ham bone from the freezer for extra flavor. I didn't realize how salty that bone was going to make everything. After it simmered for an hour, I tasted it and it was basically inedible, like licking a salt block. I was so annoyed because that was supposed to be my lunches for the whole week. I ended up dumping in two whole peeled potatoes and letting it cook for another 30 minutes, which helped a little, but it's still way too strong. I hate wasting food, especially when money is tight. Has anyone else saved a super salty soup? I'm thinking of maybe adding a bunch of plain rice to it to stretch it out and soak up some salt.
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richardfox18h ago
Oh man, the "licking a salt block" feeling is the worst! My friend did something similar with a bean soup and a smoked turkey leg. She ended up adding a whole bag of frozen mixed veggies and a can of plain, no salt added tomatoes, then let it all cook down. It watered it down and the other flavors helped fight the salt. Your rice idea is a good one too, it should soak up a lot of that broth.
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sean_murray17h ago
Ever try to fix an oversalted soup and just make a bigger, saltier soup? I did that with a chili once. Added two extra cans of beans and a whole extra pound of ground beef. Ended up with a vat of salty meat mud that fed me for a week. The rice trick is the only one that hasn't backfired on me.
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