One of my favorite ways to cook is batch cooking. If I’m going to go through the ordeal of prepping ingredients, cooking, and cleaning, I want to get the best bang for my buck as possible!
While I don’t necessarily want to eat lentil soup every day (although I could), I do like to have it as part of my rotation. The best way I have found to keep things interesting is to have a couple of batch dishes stored in the freezer. You can just pull out a pre-portioned dish and pop it in the microwave or in a pot on the stove and voila! you have a healthy, hearty meal in no time. By having a few different options on hand, it makes lunches a breeze.
This lentil soup is a great recipe for the freezer rotation. It saves well and doesn’t get weird after reheating. To store, place the soup in containers without a lid and let cool before covering and putting in the freezer. Waiting for the soup’s temperature to come down before freezing helps avoid freezer burn and condensation.
Cozy Lentil Soup
- Yield: 5 servings 1x
- Category: soup
- Cuisine: cozy
Ingredients
- 1 cup chopped onion
- 3 Yukon gold potatoes
- 4oz can of diced green chilis
- 2 cup spinach
- 1 can of fire roasted tomatoes
- 2 tbsp tomato paste
- 1 1/4 cup grated carrots
- 3 cloves garlic
- 1 1/3 cup green lentils
- 4 low sodium vegetable broth
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tbs cumin
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/2 tbs olive oil
- Juice of 1/2 lemon
Instructions
- Add diced onions and minced garlic to a large pot over medium heat. Add water and simmer until onions are translucent.
- While the onions and garlic are cooking, chop carrots into small pieces and potatoes into small cubes. I like to use my food processor for the carrots to speed the process up.
- Add the carrots, potatoes, tomatoes, chilis, lentils, tomato paste, vegetable broth, and water to the pot. Mix well until the tomato paste has fully dissolved.
- Add the spices, lemon juice, and olive oil, mix well, and bring to a boil.
- Turn down heat to a simmer and cover for 25 minutes or until the lentils and potatoes are cooked through.
- Put 2 cups of the soup in a blender, puree, and return to the pot. If you like a thicker soup, blend more.
- Rip spinach and mix into the soup.
- Serve and enjoy!
Nutrition
- Calories: 205
- Sugar: 9g
- Sodium: 295 mg
- Fat: 2g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0g
Keywords: soup, vegan, winter
