Tags: dinner, lunch, vegan, vegetarian
I make this quick and easy soup and freeze enough for 18-21 bowls. I serve with 2-3 heaping tablespoons of cottage cheese and reheat in microwave when served. I freeze in 24-oz cottage cheese containers, 3 bowls per container. Total prep/cleanup time is 1hr. 10 minutes.
I cook each item in microwave separately, in just enough water to cover, and eventually add all the water to soup when done, in order, starting with lentils, rice, pasta and then each vegetable in the pasta water (except the peas), heating, covering, cook something else, reheating until cooked. I do not cook the peas before freezing as they can become too soft when reheating upon serving. Canned beans don’t need to be cooked. Boiling water over rice in covered bowl is ready in 5-10 minutes, as is pasta. Lentils usually need some microwaving for about 10 min even after being covered with boiling water in covered bowl.
I then combine all ingredients in large bowl in which I had cooked the rice. Adding the cool sauce cools all the mixture before freezing. The mixture is then spooned into the cottage cheese containers and frozen.
I serve with salt, pepper, onion powder, garlic powder, sage powder to taste. Sometimes I add broken up cooked veggie burger. Usually serve with crushed saltines or mini shredded wheat cereal. I eat almost every day.
Everything cooked in just 3 large bowls at most, so easy clean up.