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recipe with potential, but not quite there...

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I'm working on a pasta recipe that isn't quite finished. The ingredients are spinach, lentils, garlic, leeks, to be served within a dish of pasta.

I tried thyme, and though it wasn't bad, it wasn't good, or wasn't enough by itself to accent these ingredients. Any ideas? Rosemary maybe?

Thank you so much in advance!

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  1. How exactly do you make it? Offhand, something with a little acidity would probably be a good bet, but it would be easier to troubleshoot if you detail how you make the dish beyond just listing the ingredients.

    1. I might add chopped tomatoes (or chopped diced canned depending on your growing season) along with the thyme. But if I did that I might leave out the leeks.... kind of like a lentil soup flavor to the sauce. I don't' know if you want to change the recipe that much, but that is what came to mind.

      1. Sounds like something that is crying for pitted chopped Kalamata olives. . . ..

        1. I might try adding a little bit of cumin and some lemon juice, slowly, tasting to see if you should add more.

          1. I agree about adding acidity- or something spicy, or sweet, or umami, or some combination therein. Maybe sriracha, dried fruit, or truffle salt. A splash of sherry if you have some. I like bits of browned sausage or crispy bacon in my lentils, if you aren't vegetarian. I also think the garlic and leeks should be sauteed.