I was scaling this recipe down to 2 servings, so I didn't see any point in opening a whole thing of dry onion soup mix just to use a 1/4 of it. Instead, I cooked the lentils in vegetable broth. I left out the olive oil and used some leftover green onion (again, didn't want to use 1/4 of a regular onion) that I threw in at the end of the cook time. My red lentils soaked up the broth within 20 minutes (didn't use a pressure cooker), so I added 1/4 cup water and 1/4 cup skim milk when I added the lemon juice. I used 1/2 tbsp of dried parsley and went a bit heavier on the black pepper. Overall, this was a pretty quick lunch. Not something I'd want to eat over a few days, but as a one time midday meal, it was good (and healthy!).
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I was scaling this recipe down to 2 servings, so I didn't see any point in opening a whole...