Lentil soup was not so good. Don’t change the ingredient list!
Sometimes, especially while dealing with new recipes, we may notice that the ingredient list, especially ingredient list of species is boring, just some kind of standard herbs or their mixtures. An than, we put in that salad or soup just all we have or something according to inner feeling or our mood. And that is a trick!
The things are not working in such a manner, every tiny ingredient has its well-earned place in each specific recipe. Unless you are ready to taste all dishes with similar combination of tastes and aroma for years:) If so, please do not complain later that vegan, vegetarian, or any other ‘healthy” food is boring! Do not complain later!
From the other hand, once the exact and perfect combination of the ingredients, including species, is found – do not change it for centuries, I am very seriously.
Many times I hear on social cooking channels, bloggers define the list of the ingredients and hear-and-now indulge an audience by telling: “Of course, you can change this or that ingredient according to your taste and preferences; you can change herbs combination; you can just take whatever you have in your kitchen…” If you are an expert in a kitchen – that could be ok, but what if you try to make something absolutely new for you?
Image at the top of the post: set of species, herbs and vegetables for a new version of lentil soup – total failure in taste, do not repeat it please:)
For example, you are trying to make vegan easy Napa salad for the first time. Imagine, instead of cilantro you take what you have – dill, instead of cucumbers you take what you have – pickled cucumbers or tomatoes, instead of fresh or frozen sweet pea beans you take a canned version. What would be the result in 90 percent of cases? You would be not satisfied with the taste combination, because it differs form the original recipe list. Because nobody could guarantee the success until trying to prepare a salad in real.
Try to change JUST ONE ingredient in lentil soup, for example, willowherb to mustard powder – and taste receptors would provoke you to pout while sipping the dish. As for my version of lentil soup, I put willowherb instead of wheat flour, because I just try to avoid any flour in my recipes. That could be also useful for those who avoid wheat because of gluten intolerance. So, I found milled willowherb to be a perfect combination in this particular recipe. It adds to the soup specific adorable taste. Right for now, I do not put willowherb to any other recipe. Following this principle it makes any dish to be original, unique and remembered.