Thinking of things to eat that are entirely local and seasonal is getting harder every day. It is especially hard when you get busy and you need to grab something quick to eat. The other day I made lentil soup and decided to put the leftovers in the freezer so we could have some quick meals ready to grab on a day when I don’t feel like cooking. They are already gone, I guess I predicted a lazy spell… At least I used up the leftover food from the CSA box.
- 2 cups of lentils
- 5-6 cups of water (depending on how thick you like your soup)
- 3 vegetable (or chicken) bullion cubes
- 4-5 small carrots
- 1 small onion chopped up small
- 1 clove of garlic minced
- salt and pepper to taste
Bring the lentils and water to a boil and add the bullion cubes, carrots, onion and garlic. Simmer for 20 min. until the lentils are soft. Add salt and pepper to taste. How easy!!
I froze this in all the empty berry containers I have because they are perfect for 2 portions. You can also freeze them in single portions and send them in lunches to keep the rest of the lunch cold. This soup tasted really good with Monica’s rolls I posted last week.