Healthy Lentil Vegetable Soup
A meatless bag of chopped vegetables and spices; lentils and broth go in on the day, spinach at the end.
Healthy Lentil Vegetable Soup
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hoursA meatless bag of chopped vegetables and spices; lentils and broth go in on the day, spinach at the end.
Ingredients
In the bag: 2 carrots and 2 celery ribs, diced
In the bag: 1 onion, diced
In the bag: 3 cloves garlic, minced
In the bag: 1 can (14.5 oz) diced tomatoes
In the bag: 2 tsp cumin
In the bag: 1 tsp smoked paprika
In the bag: 1 tsp salt
Day of: 1½ cups dry brown or green lentils, rinsed
Day of: 6 cups vegetable broth
Day of: 3 cups baby spinach
To serve: lemon wedges, crusty bread
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the vegetables, garlic, tomatoes, and spices in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before, move the bag to the fridge.
- Empty the bag into the crockpot and add the lentils and broth.
- Cook 6–8 hours on LOW, until the lentils are tender.
- Stir in the spinach, let it wilt for a few minutes, and serve with lemon.
- Bite a lentil to confirm it is tender; if it still has a core, give it 30 more minutes.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Dry lentils keep in the pantry. They go in on the day with the broth, not in the bag.
Why this lentil soup holds up
Brown or green lentils keep their shape through a long cook, which is why they go in on the day and not in the frozen bag. Red lentils would melt into mush by hour four. The spinach waits until the end so it stays green and silky instead of turning to olive threads.
A squeeze of lemon right before eating is not optional. It wakes up a pot of earthy, mild flavors.
Swaps for Healthy Lentil Vegetable Soup, and one to skip
Kale or chard can replace the spinach if you add it 20 minutes earlier, since the leaves are tougher. A diced sweet potato stands in for one carrot nicely. Do not swap in red lentils or split peas, because they break down completely and you get porridge.
Serving and storing the leftovers
Serve with a thick slice of toasted bread and a little olive oil on top. The soup thickens as it sits, so loosen it with a splash of water when you reheat it on the stove. Portions freeze well in jars with an inch of headroom.
The usual mistake is adding salt to the pot early and wondering why the lentils stay firm. Taste at the end instead.
Healthy Lentil Vegetable Soup at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 14, led by In the bag: 2 carrots and 2 celery ribs, In the bag: 1 onion, In the bag: 3 cloves garlic, In the bag: 1 can (14.5 oz) diced tomatoes
Tips for Healthy Lentil Vegetable Soup
Dry lentils keep in the pantry. They go in on the day with the broth, not in the bag.
Healthy Lentil Vegetable Soup FAQ
How long does Healthy Lentil Vegetable Soup take?
Healthy Lentil Vegetable Soup takes 7 hours of cooking after 20 minutes of prep.
How many people does Healthy Lentil Vegetable Soup serve?
This recipe makes 6 servings.
What do I need to make Healthy Lentil Vegetable Soup?
14 ingredients, led by In the bag: 2 carrots and 2 celery ribs, In the bag: 1 onion, In the bag: 3 cloves garlic, In the bag: 1 can (14.5 oz) diced tomatoes. Amounts are in the recipe card above.
