Lentil Soup for the Week
A big-batch, budget-friendly lentil soup that costs pennies per serving and tastes even better the next day. Freezes beautifully for weeks of lunches.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight containers for up to 6 days. Freeze in portions for up to 3 months.
- Batching: This recipe makes about 10 cups of soup — perfect for freezing half and refrigerating half.
- Reheat: Microwave for 2–3 minutes, stirring once. Reheat on the stove over medium heat for 5 minutes. Add a splash of broth or water if too thick.
EXECUTION STEPS
HIGH HEAT SEAR
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
HIGH HEAT SEAR
Add garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
THE MACRO PREP
Add lentils, diced tomatoes, vegetable broth, and bay leaves. Stir to combine.
HIGH HEAT SEAR
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until lentils are tender.
STEP 5
Remove bay leaves. Stir in lemon juice and season with salt and pepper.
STEP 6
For a creamier texture, use an immersion blender to partially blend about half the soup.
STEP 7
Let cool completely before dividing among containers.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cups dried green or brown lentils, rinsed
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 bay leaves
- Juice of 1 lemon
- Salt and pepper to taste