I have been eating a lot of canned soups lately because they are low in calories and very filling, but I've been thinking-I really need to make some homemade soups and freeze them for quick use later. And so it begins: my personal soup challenge. I will make my own homemade soups, portion them and freeze them for future consumption. How can I go wrong? A little work here and there, a quick trip to the freezer, and presto: instant good for me food when I need it.
I don't know if this is anything anyone would be interested in doing....if so, let me know and I will structure it as a monthly or bi-monthly blogging challenge. I hope to make soups and continue to blog about my adventures.
Red Lentil Soup
Adapted from Today's Diet and Nutrition September/October 2008
3 Tablespoons olive oil
1 onion, finely diced
1 Tablespoon fresh ginger, grated
1 Tablespoon cumin, ground
2 carrots, peeled and grated
1 cup red lentils
4 cups water or vegetable stock
2 red onion, finely sliced
Put 1 Tablespoon of olive oil into a large saucepan and add the onion, ginger, and cumin. Cook over a medium heat until the onion is soft and transparent. Add the carrot, lentils and stock. Bring the soup to a boil, then reduce to simmer. Cook for 30 minutes, or until the lentils have completely disintegrated.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions. Cook until the onions are caramelized. Cool, cover or refrigerate to reheat and serve later. Top with a spoonful of caramelized onions.
Note: Any lentils can be substituted for red lentils.