Mediterranean

Hearty Lentil Soup Meal Prep Portions

A soul-warming pot of lentils, carrots and tomatoes simmered with cumin and thyme for the whole week.

Time
55 min
Servings
6
Level
Easy
Calories
301
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Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 11
6servings

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Instructions

6 steps · tick them off as you cook
  1. Sauté onion, carrots and celery in olive oil until softened, 6 minutes.

    6 minutes
  2. Stir in garlic, cumin and thyme; cook 1 minute until fragrant.

    1 minute
  3. Add rinsed lentils, diced tomatoes and vegetable broth.

  4. Simmer 30 minutes until lentils are tender, seasoning with salt and pepper.

    30 minutes
  5. Stir in spinach until wilted, then cool.

  6. 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

Calories301
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

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