Question about rescuing soup when you oversalt the pot

I dumped a full teaspoon of salt into my lentil soup last Tuesday when the recipe only called for half, and it turned into a briny mess that even my roommate noticed. I tried the potato trick and it helped a little, but the soup still tasted like a salt lick. Has anyone else found a fix that actually works for oversalted soup without adding a bunch of cream or extra broth?

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miab8720d ago

that potato trick never did much for me either, honestly. i read somewhere that you can drop in a peeled raw potato and simmer it for like 20 minutes, then pull it out, but it only grabs so much salt before the water gets saturated. what actually worked for me once was adding a can of rinsed chickpeas and a squeeze of lemon, the acid kind of cuts through the saltiness and the chickpeas soak up some of the brine. also, if you have some plain cooked rice or barley hanging around, stir that in and let it sit overnight, it changes the whole balance. lentil soup is pretty forgiving, you just have to trick it into being a different dish.