Lentil Soup Fall Meal Prep Recipe
Tired of reheating the same old leftovers that leave you questioning your life choices? Enter the Lentil Soup Fall Meal Prep Recipe. It’s healthy, hearty, and doesn’t scream “I’m a sad excuse for a meal.” Lentils pack in protein, fiber, and comfort without the guilt. This recipe doesn’t ask for any fancy ingredients—just wholesome, fall-approved veggies and spices. If you’re ready for a nourishing, warming soup that actually makes meal prepping feel like a life hack, then this one’s for you. Get your bowls ready, because your future self will thank you.
Lentil Soup Fall Meal Prep Recipe
This lentil soup is your fall go-to for meal prep. It’s packed with veggies, hearty lentils, and a comforting, savory broth.
Ingredients
- 1 cup dried lentils
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until soft.
- Add Spices: Stir in cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
- Add Lentils and Tomatoes: Pour in the lentils, diced tomatoes, and vegetable broth. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season and Serve: Add salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Vitamin A: 70%
- Vitamin C: 20%
- Iron: 18%
- Folate: 25%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- Add a Kick: Spice it up with a pinch of red pepper flakes or chili powder.
- Make it Creamy: Stir in a splash of coconut milk for a creamier texture.
- Storage Tip: This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months.
