Editing Openai/6931824f-f7ac-800f-b960-a1c4eb98a646 (section)

=== Assistant: Yeah—carton stock/broth is the expensive way to do lentils. ===
Yeah—carton stock/broth is the expensive way to do lentils.

The move is to use just enough “stockiness” to flavor the pot, not pay for 2–3 cartons.

Here are the cheapest ways to get the same “rich” taste:
* Bouillon cubes/powder: cheapest per litre by a mile. Use 1 cube per ~500 mL (or whatever the label says).
* Half-carton + water: do 450 mL broth + 450 mL water for a 1-cup-lentils pot. Still tastes like “stock,” costs half.
* Water + flavor base (super cheap): sauté onion + garlic (and if you have them, carrot/celery) in oil first, then add water. It tastes way more “stock-like” than plain water.
* Tiny umami boosters: tomato paste (1 tbsp), soy sauce (1 tsp), or a pinch of MSG if you’re cool with it.

If you tell me how much dry lentils you’re using (1 cup? 2 cups?) I’ll give you an exact “cheap but still tasty” liquid plan.