This recipe makes 12 generous servings, yet it only costs $4 to make. That is a huge amount of soup. The recipe is easily halved—but it takes the same amount of time to cook 12 servings as it does to cook 6 servings. So I make a huge pot and follow the leftovers rule: Eat whatever 3 times then put the rest in the freezer. It is important to put it in the freezer while I still love it.

I use 2-3 cup freezer containers. A 3 cup container takes 6-8 minutes to thaw and reheat in the microwave. (I once made the mistake of freezing 1/2 gallon of potato cheddar soup. I finally put it in the Crock Pot to thaw it.) In my lunch bag, the frozen container keeps my salad chilled and zaps almost as fast as a $2.50 can of much-too-salty Campbells or Progresso.

Lentil Soup

2 pounds dried lentils
2 15 ounce cans diced tomatoes
2 tablespoon canola or olive oil
1 teaspoon salt
1 teaspoon tarragon
1 teaspoon curry powser
1 teaspoon dried parsley
2 tablespoons canola or olive oil
2 carrots, sliced
2 onions, chopped
2 stalks celery sliced
1/2 cup dry sherry

Sort lentils—pick out any that look mishapened or weird. Rinse in colander with running water. Add to a 5 quart pot with 2 cans of tomatoes. Add enough water to cover (about 3 quarts). Add oil. Cover, but leave lid slightly ajar. Cook on medium low heat for 1 hour, stirring once or twice, and adding more water if needed.

When the lentils are almost done, in a skillet, heat 2 tablespoons of oil. Saute onions, carrots and celery 10-15 minutes on medium heat. Add to lentils. And sherry to skillet and stir for 2-3 minutes to get any brown bits up from the bottom of the pan, then add to lentils.

Stir herbs and salt into lentils. Cook 5-10 minutes more on medium low to blend flavors.