About a month ago, I wrote an entry on what I call stone soup. The recipe in that entry is simple:
…whenever I peel or chop vegetables or meats, I toss any bits that would usually be destined for the compost or garbage bin into a colander, wash them, then put them in a container in the freezer. When I want to make stock, I throw the stone-like frozen scraps into water and boil.
As one friend noted, though, “Ive started my stone soup freezer bag! Once you start, it grows quickly!” Very quickly – and the challenge is to find varied ways to use up all that stock (we end up making about 8 cups of it every weekend). Last week, I did something based on this great dahl recipe from Wolfgang Puck, and it’s definitely a keeper.
For the version I made, I used brown lentils, rather than orange ones – and stone soup stock rather than chicken stock. The stock that week was made with a healthy amount of beet peelings, and was dark colored with earthy tones, which worked perfectly in this recipe. I served the dahl with some homemade dosa (a rice and lentil batter pancake), kale salad, a spicy coleslaw, and some watermelon rind chutney – a satisfying, warming meal.
One thing to note: unless you’re catering a wedding, I suggest that you make about a quarter of the recipe at the link. That makes about 4 normal sized servings.