Lentils
On weeks when I have tons of tests, papers, and, well, basically responsibilities that I can't put off, I always make food in bulk that I then freeze in single servings in small mason jars to be eaten in a pinch.
One of my favorite soups to prepare in advance for cheap (hey, I am a college student after all) is lentil soup. It is easy, healthy, delicious, and basically fool proof. For this version, I added egg, but you could add bacon, beef, or chicken. It is such a versatile soup that it pairs well with anything, including a grilled cheese sandwich.
Lentils
Ingredients:
1 bag lentils, thoroughly wash and drained
1 small clove of garlic, chopped
1 tablespoon of olive oil
1 egg
Salt |
2 large tomatoes, chopped
1 small onion, chopped
Chopped green onion
Chicken Bouillon |
Directions:
| 1. | In a large pot, add the lentils with enough water to cover liberally. Remember that as the lentils cook, they will expand, so you will need to add enough water to compensate or keep a watchful eye on them. |
| 2. | In a separate pan, fry the clove of garlic, onion, and tomato in the tablespoon of olive oil. If you are new to frying, first heat up the oil, then add the garlic and onion. Once the onion is semi-transparent, add the tomatoes. Remove from heat once the tomatoes start to turn mushy or look integrated in the mixture. |
| 3. | Add the vegetable mixture to the lentils once the lentils are soft to taste. This should take anywhere between 30-60 minutes. |
| 4. | Add the chicken bouillon and salt to taste. |
| 5. | Serve the lentil soup with a fried egg and chopped green onion garnish or freeze for a later time. |
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