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.