Making vegan lentil soup in bulk to freeze?

Question

Hi everyone :) I am currently looking for a really hearty vegan lentil soup recipe. It's for my husband who likes to take it to work.

He eats a 2 cup serving, 5 days per week. I plan on making it and splitting it 10 ways every 2 weeks. So that will be a lot of soup. I do have a stock pot, so that should make it easier. That means we will need 20 cups per time.

I have decided to start making it myself to save money and make it more special. That canned stuff is between 1.75 and 2.25 per can. It's not really very good either.

I am looking for a recipe that is filling and a little spicy. I would also like advice on how to freeze it and how he should thaw it to eat at work. Like should he let it thaw while he's at work and poor it into a bowl then?

I appreciate your help and thanks in advance.

Answer 1

Fat-free spicy lentil soup

Ingredients (use vegan versions):

    red lentils, 2 cups

    mushrooms, 1 - 3 cups

    peas, 1 - 2 cups

    2 - 3 onions

    vegetable broth

    stewed or canned sliced tomatoes

    4 cloves garlic

    1 - 2 inches garlic root

    1 bunch cillantro

    2 teaspoon cayene pepper

    1 teaspoon cumin, tumeric, and

Directions:

Begin by cooking the lentils according to packaged directions using vegetable broth instead of water.  Make a paste in the food processor with 1 onion, garlic, ginger root, and most of the cillantro. (I use this paste in most soups and as a substitute for oil in stir fry - you can delete garlic or ginger, substitute parsley for cillantro, add any spices).  Add the paste, spices, 2 diced onions, lg can stewed tomatoes, and rest of vegetable broth to cooked lentils and simmer 1 hour or more.  20 minutes before serving, refridgerating, or freezing, add peas and mushrooms (quite frankly, you can use just about any vegetable that you like with these flavors.)  This type of thick curry-ish soup is also good served over rice or pasta.  Freezes great!

Serves: 10-12

Preparation time: 1 hour

Answer 2

Ainsley's spicy lentil soup is good. You can buy it form any grocery store. It comes in sealed packages, and your hubby can keep a whole box in his desk drawer at work. It's vegetarian friendly, cheap and quick, no freezing or defrosting required. All you have to do is add hot water. Adding a few greens like parsley or chives makes it tastier and a more filling. With whole meal bread for dipping it's a quick and hearty lunch.

Answer 3

Though I don't have a recipe I can tell you that he should just microwave it at work. Freeze each portion in a microwaveable container like Ziploc. Then it's straight to the micro. He can leave it out until he micros it because it'll only defrost a little by then, unless he works in a hot environment or something.

I make soups in bulk all the time so when I get home from work I can just pop it in the microwave while I'm getting cleaned up and changing clothes and stuff. ALWAYS make anything freezable in bulk whether it be chili, soup, vege-lasagna etc....you'll always be happy you did.

Answer 4

I generally use green lentils. I use a 1 (lentil) to 7 (water) ratio:

1 Red pepper - medium

1 Yellow pepper - medium

1 Banana pepper

3 carrots

3 stalks celery

2 small sweet onions

Tarmari/Salt to taste

Olive oil to cover veggies

Two cups uncooked lentils

14 cups water

Chopped up the veggies. Put enough olive oil to cook veggies and Tarmari/salt.  Put Carrots and Onions in first. When Onions are translucent add the rest of the veggies. Cook until veggies are soft, stir occasionally. Add a cup or two of water bring to boil, add rest of water. Let cook for an hour or so. I like to blend my soup but thats up to you.

Let soup cool and put in to 1 pint freezer bags. Pull out bags a day or so ahead of time. Cook in a bowl at work.

I cook this often but never use a recipe so if something looks really wrong change it to your needs.

enjoy

Answer 5

The homemade is best anyway & as you see much cheaper.

My basic recipe for Lentil -Veggie "Stew"

1/2 & 1/2 Red Lentils & Green Lentils ~washed & sorted

3 carrots chopped

2 or 3 Celery stalks chopped

1 sweet or red Onion, chopped roughly

1tbs. Minced Garlic

3 or 4 small red potates chopped(peeling is optional)

Salt & Pepper

Put all of the above is a pot, bring to a boil, thurn it down to a simmer until the veggies are done.

I use the 2 types of lentils the green(brown) hold there firmnest, the red a soft & break apart making a thicker sauce. The potatos help there too.

At this point blend or using a immersion blender light smooth is up . Not all the way leave it partly chunky. You can add a couple of handfulls of Spinach, Swiss Chard or other greens too, though this is less traditional.

for more spice Chili Powder, Cumin etc.

Cover with water or Veggie Broth( I use a vegan veggie cubes for added flavor)

I make up huge batches & freeze them so I always have a quick healthy meal on hand.

On how hubby should handle this at work. If he has access to a Microwave or if not. I would freeze it in portion size containers, take it out of the freezer the night before.

You might also consider a Black Bean Chili some times too so he doesn't get bored.

Slainté (to your health)