Friday, October 24, 2014
Fall Soup Strategies
I really do not like to follow a recipe. I guess I just feel like it takes too much time to measure everything. Here is how I make lentil or split pea soup.
1 bag gray green lentils OR split peas
1 potato - leave the peel on if you use organic
1 onion, sliced in chunks
Some chopped garlic
a handful of baby carrots
salt - about a teaspoon
I fill the big pot about 3/4 full of water and dump everything in. I know the cooks out there are gasping in horror. But you like to cook and I don't and this actually does work.
I bring it to a boil and simmer it for about 40 minutes. You just want to make sure the vegetables and lentils are soft.
Then I add seasoning. Sometimes I want a curry flavor. Last time I had fresh savory. You could try sage or thyme. What flavor does your family like? I always add fresh ground pepper.
Put a couple of cups of the soup in a blender. Put the lid on, leave the center section off and cover with a clean cloth, then blend the soup. Pour into a second bowl or container. Do this until all the soup is smooth. If you have an immersion blender, use that.
Divide into BPA-free plastic containers according to how you will use it. I usually fill one large container for a dinner and then divide the rest into single servings for lunches. Label the container. It might not be recognizable in the freezer.
To use, take it out of the freezer the night before, thaw in refrigerator. Pour/dump the soup into a saucepan and heat on low. You can microwave, if you want. You might want to add more water if it seems too thick. Taste it to see if it needs more salt. Easy dinner prep! Serve with whole wheat pita, rolls or cornbread.
Vegan, no cholesterol, no oil, low sodium, gluten-free, dairy-free - and easy. What more could you ask?
Happy Autumn and Enjoy your Food!