"Lentils are an inexpensive source of protein, and they can take on many flavor profiles easily and without much effort. The tiny legumes are great in salads, but they really come alive when simmered with alliums, vegetables, spices, and a flavorful broth. Lentil soups and stews can be simple or extravagant, depending on how you garnish the soup, but they always make for a hearty, satisfying meal."
"Similar to how you shouldn't put hot food in your refrigerator, you should never put hot food directly in your freezer. The easiest way to do this is to let the soup cool off a bit after you've cooked it, then transfer it to freezer-safe storage containers, as dividing up the soup into smaller quantities will help it cool off faster."
Lentils provide an inexpensive, protein- and fiber-rich base that adapts to many flavor profiles and shines when simmered with alliums, vegetables, spices, and broth. Lentil soups and stews can be simple or elaborate, and they yield satisfying, hearty meals. Leftover lentil soup often improves as flavors meld overnight. Proper freezing preserves texture and flavor. Cool soup fully before freezing; never place hot food directly into the freezer. Portion soup into freezer-safe containers so it cools faster, chill containers uncovered in the refrigerator overnight, then seal lids and transfer to the freezer. Leave about a centimeter of headspace for expansion.
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