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.

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Cozy Lentil Soup


Scale

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

  1. Add diced onions and minced garlic to a large pot over medium heat. Add water and simmer until onions are translucent.
  2. 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. 
  3. 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.
  4. Add the spices, lemon juice, and olive oil, mix well, and bring to a boil.
  5. Turn down heat to a simmer and cover for 25 minutes or until the lentils and potatoes are cooked through. 
  6. Put 2 cups of the soup in a blender, puree, and return to the pot. If you like a thicker soup, blend more. 
  7. Rip spinach and mix into the soup.
  8. 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

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