I make a wonderful lentil soup with onions, carrots, cumin, coriander, caraway, mushroom umami powder, paprika. I think I want to make it for lunch for Shabbos but I’m worried it will taste cholent like. Any real world observations to help me make my decision? I’m willing to start the lentil soup with a block of Frozen sauteed onions and raw black lentil so they will not turn to a gigantic mush or make the soup ahead of time and leave it on warm for the rest of the evening into lunch time.
submitted by /u/Yael-Aldrich
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Source: Reditt
