In keeping with the recent topics of eating low on the food chain for environmental reasons (e.g., beans instead of meat) and cooking for a crowd, I dug out an old recipe for a curried red lentil soup with an apple cider or pear juice base, so I could double it to serve 10-12 people instead of 5-6.
I've always been told that to double a recipe, you should double the basic ingredients but not the spices. What I do is adjust the spices by slowly adding small increments and tasting the results. The amounts that work usually do turn out to be less than twice the original.
