When I know I've got a busy week ahead, I often make a huge pot of lentil and veggie soup to freeze for lunches. One big pot makes about 5 bowls which is just enough to get me through the week lunch wise. This soup takes a bit of time to simmer, but involves only the barest minimum of fussing while it cooks.
Lentil and Vegetable Soup:
10 cups water
an equivalent amount of veggie stock mix
1 28oz can diced tomatoes
5-7 carrots, sliced
5-7 celery stalks, sliced
2 large onions (or more), diced
1/2 a bag of frozen sweet corn
1/4 cup lentils
1/4 cup split peas
1/4 cup pearl barley
a handful of bay leaves
about 1/2 a tsp of allspice berries
1 tblsp old bay seasoning
a liberal dose of cracked black pepper
- place all ingredients up to the barley in a large stock pot and set at medium heat
- wrap the bay leaves and allspice berries in muslin and place in stockpot (or contain them in a metal tea strainer and dump the whole thing into the stockpot) along with old bay and pepper
- simmer stirring occasionally until lentils and barley are cooked through, about 90 minutes
Resist the urge to add more than 1/4 cup each of the lentils, barley and peas. they swell to a MUCH greater size when they're cooked. Any veggies would do in this soup, so you can use whatever you have on hand, but I think the sweet corn goes really well with the lentils so I'd suggest keeping that in. This soup is great served topped w/ shredded Parmesan cheese, and the lentils and barley make it filling enough to be served on its own, without bread.
Listening: Division Day- "Tigers"