Instructions
6 steps · tick them off as you cookSauté onion, carrots and celery in olive oil until softened, 6 minutes.
6 minutesStir in garlic, cumin and thyme; cook 1 minute until fragrant.
1 minuteAdd rinsed lentils, diced tomatoes and vegetable broth.
Simmer 30 minutes until lentils are tender, seasoning with salt and pepper.
30 minutesStir in spinach until wilted, then cool.
Portion into 6 containers; refrigerate 5 days or freeze 3 months. Reheat with a splash of water to loosen.
Chef's tip
The soup thickens as it sits; thin each portion with broth or water when reheating and finish with a squeeze of lemon for brightness.
Suggested pairing
Serve with crusty sourdough and a glass of earthy red like Côtes du Rhône.
Nutrition facts
Per serving
- Fat
- 2.4 g
- Carbohydrates
- 54.3 g
- Fibre
- 10.3 g
- Sugars
- 6.7 g
- Protein
- 18.3 g
- Sodium
- 91 mg
Values for information only.
About this recipe
A soul-warming pot of lentils, carrots and tomatoes simmered with cumin and thyme for the whole week.
MediterraneanEasymeal prepfreezer-friendlyvegansoup


