Freezing Recipes: Lentil Soup
Ingredients for freezing:
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 small celery stalks, chopped
- 400g green lentils, rinsed and drained
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1 teaspoon salt
- Ground black pepper, to taste
- 2 bay leaves
- 2 cans diced or crushed tomatoes
For cooking:
- 2.5 liters vegetable broth (or 2 bouillon cubes + 2.5 liters water)
To serve:
- 300 g fresh spinach
- 1 large garlic clove, grated
- some grated Parmesan
To freeze, place the ingredients in a suitable freezer bag with a seal.
In the pressure cooker: Add the ingredients directly from the freezer to the pot and cook under pressure for 20 minutes and allow to evaporate quickly.
In the slow cooker: Add the ingredients directly from the freezer to the slow cooker and stir. Cook on low for 10 hours or on high for 5 hours.
After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.
