Can I turn my soup into another dish?

[Annie456]

I made a spicy red lentil and chickpea soup last night (which was really nice!) but I've got loads left and don't fancy the same again...so can I use the soup / sauce as a base for another meal? Can't inspire myself!

What about freezing it in single serve portions?

Or as a base for a Moroccan style lamb casserole.

Wash rice, and drain. Cook it in the chickpea lentil soup instead of water, adding salt as necessary. Stir in a tablespoon of ghee or butter towards the end.
or
Strain off the liquid, cook potatoes in it. Mash. Use to top a shepherd's pie with the lentils and chickpeas, adding a few cooked veggies if necessary, like mushrooms, broccoli, green beans, spinach, aubergine, whatever.
or
Blend. Use as dhal to eat with rice. Or add cooked chicken,sausage, any pieces of cooked meat, or cooked vegetables,and serve as curry.

Ooh I like that one! Would most of the soup not cook away while I'm boiling the rice though? Tonight I just poured the sauce over some chipolatas (DS favourite) and let it cook down a bit and served with mini naan but could try something more adventurous with the rest. Can't freeze it as freezer full ready for DC2 to arrive :o)

Put raw fish or chicken or sausages in the soup, in a casserole dish in the oven, and make a casserole.
Or add to risotto rice.

I've used some spicy butternut squash soup as a base for a curry before, it was lush. Just added some spices, ground almonds and some cream and made a delicious korma.

The idea is to cook off the liquid and make a new dish called Khichuri (like a lentil biryani or pulao).
You can add garam masala, a bay leaf, some coconut milk, some veggies too, like cauliflower florets, potato, aubergine. and cook. Yummy!
Or
you could add some tomato sauce. layer it with spinach, halved hard-boiled eggs, herbs, and pasta in a buttered dish, sprinkle breadcrumbs, and bake firfteen minutes

I'd probably use it as a chicken curry base sauce, but then I'm a hopeless cook

i would pour it over pasta. Yum.

I'd turn it into a veg curry with spinach and/or potato and serve with minty yoghurt and naans