Do you freeze them until you use them or just save in the refrigerator?
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I’d love your recipe for the greek lentil soup as well.
Mine isn’t much of a recipe. I just wing it.
I freeze portions in quart ziplock bags.
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It’s a very “basic” recipe. Boil a chopped carrot, a chopped onion, garlic, 2 bay leaves and one to two cups of dry lentils until lentils are done, about 15/20 min. When lentils are almost done, add a can of crushed tomatoes, a healthy amount of olive oil, a tea spoon of oregano and salt and pepper. Simmer for 5/10 min. Before serving add a little vinegar and red pepper flakes or something spicy. I think the reason you add oil, tomatoes and salt in the end is for the lentils to cook much faster. This is a very basic recipe. During the summer instead of a can I use fresh tomatoes and fresh oregano. A gourmet version of it is to boil the lentils by themselves and while boiling caramelize/sauté everything else. Then add a little read wine, a half can of tomato sauce and the boiled lentils. Simmer for few minutes.
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Something to try, if you haven’t:
French Onion Mac and Cheese
Simpler version:
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Slice a large onion or two and saute it in a large pat of butter, about 8-10 minutes on medium heat. (the longer, the better…)
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Season with salt, pepper, garlic, thyme.
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Cut the heat to med-low. Add a cup of cream and a cup of beef stock. Stir it up well.
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When that comes to a simmer, take it off the heat and add a large handful of gruyere and another handful of good sharp cheddar. Stir it up until it’s gooey.
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Add about a pound (dry weight) of cooked macaroni or your favorite pasta – smaller tube pasta likely also works well. Add less for a creamier final product, more for dryer.
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Top with french fried onions and bake just long enough to heat those through, maybe 15 minutes. Or, just mix them in, let them warm up a few minutes, and eat it that way. Keeping it out of the oven will reduce the drying effect of the oven.
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Black bean soup–2 cans of black beans (you can use dried too), vegetable or chicken broth, onions, carrots, swiss chard, turmeric, cumin, coriander, and salt. I sautee the onions, carrots, and chard in a bit of evoo (I have also used ghee) until they are soft and then put it all in a pot with the black beans and the broth and cook for 15 minutes. I then remove about half the soup from a pot, process it until smooth, and then return it to the pot. This gives the soup a “creamy” base. You can top off the soup with any of these–avocado slices, diced tomato, cilantro, yogurt, or sour cream.
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I do this on a pot on the stove. Haven’t bought stock in many years!
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