Since I am making a "red" dinner for Valentine's day, can I sub

[elaine]

tomato juice for part of the stock in a red lentil soup so that

it will really be red.? I think so and I will increase the seasoning a bit to offset the juice.

What do you think?

 

[marilynfl]

What's the rest of the recipe like? Will tomato impact the overall flavor? Sometimes it can be quite

a bully and just take over! Like Pol Pot, but nicer.

Do you have red gel food coloring? A dab of that would do the trick and won't impact the original flavors. You also might want to use orange (masoor dal) lentils rather than green or brown.

 

[barb_b]

Or perhaps add a bit of sofrito to the broth?

 

[mistral]

The red lentils, if you can find them would be great. Try either partial tomato broth. . .

or a couple of tablespoons of tomato paste. You could also try to get some annatto (sp?) past at a mexican/middle american store to help color as well.

 

[elaine]

Menu - unfinished - first course - cheese stuffed roasted peppers: if time allows I will make cheese

filled hearts and serve with salsa, soup, arroz con pollo ( the rice always has a red look to it and some roasted red pepper; salad - that will have some red but not only tomatoes, dessert - strawberry icecream cake.

I am definitely using "orange" red lentils and I think the gel
is a good ideal although I generally don't like using it.
Thanks to all and happy Valentines day.

 

[cheezz]

Or pureed red bell pepper?

 

[steve2-in-la]

I'd try roasted beet juice.

 

[marilynfl]

I've run large sweet red bell peppers through my Champion juicer and reduced

the juice by stovetop, then seasoned with a bit of balsamic...served it under broiled fish. It was wonderful.