This soup is perfect for a mid week Winter meal, or just on one of those nights when cooking is a chore you simply cannot face.
Soups are perfect MamaBake fare! For this red lentil soup, simply make your big batch up to the point of adding milk, then decant into containers for freezing.
1 cup olive oil
3 onions – peeled and finely diced
3 tablespoons plain flour (I used gluten free)
3 tablespoons tomato paste
1.5 cups red lentils
1.5 litres vegetable stock (or water)
Salt and pepper to taste
In a large soup pot, heat the olive oil.
Add the onions and cook, stirring regularly, until soft and translucent.
Add the flour and tomato paste and stir well.
Stir and cook for about 5 minutes.
Add the red lentils and stir to coat in the onion mix.
Add the stock (or water), bring to the boil and simmer for 20 minutes or until the lentils are soft.
Add the milk and continue to simmer until warmed through.
Serve as is, or blended, seasoned with salt and pepper.
Freezer Guide: this soup can be frozen, once cooled, prior to adding the milk. When reheating, add the milk once the defrosted soup has returned to a simmer.
Recipe adapted from here.