I needed to use up the potato water from the potatoes I cooked earlier this week, so Saturday’s dinner is soup. As a base recipe, I used the Jacob’s Lentil Stew recipe on a bag of Bob’s Red Mill red lentils, of which I have several bags. I used the potato water in place of the vegetable broth, although it does have the drippings added in from the pork skillet that I deglazed last week. I used 1 Tbs. dried onion, in deference to my husband’s ongoing difficulty with regular onion. I used fresh parsley. Cumin is a non-starter with my husband, so I replaced it with a tsp. of Penzey’s Ozark Style Seasoning (came in a gift set, and I’m trying to use it up).I also deleted the cilantro and the lemon juice. We ate it with the crispbread I baked earlier today.
