Hearty Lentil and Pumpkin Soup
Hearty Lentil and Pumpkin Soup
This Hearty Lentil and Pumpkin Soup is a comforting dish perfect for meal prep. With the nutritious goodness of lentils and the sweet earthiness of pumpkin, it’s packed with flavor and makes for a filling option that can be enjoyed alone or with crusty bread. This recipe is ideal for batch cooking, providing you with several delicious servings to store in your refrigerator or freezer.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Butternut pumpkin | 1 medium, cubed |
| Dry lentils (green or brown) | 1 cup |
| Vegetable broth | 6 cups |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh spinach (optional) | 2 cups |
| Lemon juice (optional) | 1 tablespoon |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Stir in minced garlic, and cook for another minute until fragrant.
- Add cubed pumpkin, lentils, vegetable broth, cumin, paprika, salt, and black pepper to the pot. Bring to a boil.
- Reduce heat to a simmer and cover the pot. Cook for 25-30 minutes, or until the lentils and pumpkin are tender.
- If using, stir in fresh spinach and cook until just wilted, about 2 minutes.
- Adjust seasoning with lemon juice and additional salt and pepper if desired. Serve warm or store for later use.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spicy Lentil and Sweet Potato Chowder
Spicy Lentil and Sweet Potato Chowder
This Spicy Lentil and Sweet Potato Chowder is a hearty and flavorful dish that combines the earthiness of lentils with the sweetness of sweet potatoes, and a spicy kick to warm you up from the inside out. Perfect for meal prep, this chowder can be served on its own or paired with warm bread for a satisfying bowl any day of the week.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Sweet potatoes | 2 medium, diced |
| Dry lentils (green or brown) | 1 cup |
| Vegetable broth | 5 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh cilantro (optional) | ¼ cup, chopped |
| Avocado (optional) | 1, diced |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add diced sweet potatoes, lentils, vegetable broth, canned tomatoes, cumin, chili powder, salt, and black pepper. Bring to a boil.
- Reduce heat to a simmer and cover. Cook for 25-30 minutes, or until the sweet potatoes and lentils are tender.
- If desired, stir in chopped cilantro and top with diced avocado before serving. Enjoy warm or store for later use.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Creamy Tomato Lentil Bisque
Creamy Tomato Lentil Bisque
This Creamy Tomato Lentil Bisque is a rich and comforting soup that combines the velvety texture of blended tomatoes with the protein-packed goodness of lentils. It’s a nourishing dish that not only delights your palate but also warms your soul, making it perfect for cozy nights or quick meal prep.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2 medium, diced |
| Dry lentils (red or green) | 1 cup |
| Canned crushed tomatoes | 1 can (28 oz) |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh basil (optional) | ¼ cup, chopped |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrots; sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
- Add lentils, crushed tomatoes, vegetable broth, cumin, salt, and black pepper. Bring to a boil.
- Reduce the heat to a simmer and cover. Cook for 20-25 minutes, or until the lentils are tender.
- Stir in coconut milk and blend the soup with an immersion blender until smooth and creamy. Adjust seasoning to taste.
- Serve warm, garnished with fresh basil if desired, or store in airtight containers for meal prep. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Moroccan Lentil and Chickpea Stew
Moroccan Lentil and Chickpea Stew
This Moroccan Lentil and Chickpea Stew is a vibrant and aromatic dish that blends the earthy flavors of lentils and chickpeas with fragrant spices, vegetables, and a touch of sweetness from dried fruits. It’s a hearty and satisfying meal perfect for sharing with friends or enjoying as a comforting solo dinner.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Dry lentils (green or brown) | 1 cup |
| Canned chickpeas | 1 can (15 oz) |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Dried apricots (chopped) | ½ cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh cilantro (optional) | ¼ cup, chopped |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
- Add lentils, chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, salt, and black pepper. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 25-30 minutes, or until lentils are tender.
- Stir in chopped dried apricots and adjust seasoning to taste.
- Serve warm, garnished with fresh cilantro if desired, or store in airtight containers for meal prep. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Rustic Lentil and Kale Vegetable Soup
Rustic Lentil and Kale Vegetable Soup
This Rustic Lentil and Kale Vegetable Soup is a nourishing and hearty dish filled with tender lentils, vibrant kale, and a mix of seasonal vegetables. Perfect for a cozy meal, it’s packed with wholesome ingredients and comforting flavors, making it an ideal choice for any time of the year.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Dry lentils (green or brown) | 1 cup |
| Vegetable broth | 6 cups |
| Kale (stem removed, chopped) | 2 cups |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Bay leaf | 1 |
| Thyme (dried) | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Lemon juice (optional) | 1 tablespoon |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté until softened for about 5-7 minutes. Stir in the garlic and cook for an additional minute.
- Incorporate the lentils, vegetable broth, canned tomatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat, cover the pot, and let it simmer for approximately 25-30 minutes or until the lentils are tender.
- Stir in the chopped kale and cook for an additional 5 minutes until it’s wilted.
- Adjust seasoning if needed, add lemon juice for brightness, and serve warm or store in airtight containers for meal prep. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Curried Lentil and Apple Soup
Curried Lentil and Apple Soup
This Curried Lentil and Apple Soup is a warm and flavorful dish that blends the earthiness of lentils with the sweetness of apples and a fragrant mix of spices. This comforting soup is perfect for a chilly evening and can be enjoyed as a main meal or a side dish, making it an exciting addition to your meal prep options.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrot | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Curry powder | 1 tablespoon |
| Dry lentils (green or red) | 1 cup |
| Vegetable broth | 4 cups |
| Apples (peeled, cored, chopped) | 2 medium |
| Coconut milk | 1 can (13.5 oz) |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Lemon juice (optional) | 1 tablespoon |
| Fresh cilantro (for garnish, optional) | A few sprigs |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and carrot, sautéing until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
- Add ground cumin, ground coriander, and curry powder; cook for another minute to enhance the flavors.
- Incorporate lentils, vegetable broth, diced apples, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until lentils are tender.
- Stir in coconut milk and simmer for an additional 5 minutes for creaminess and flavor. Adjust seasoning as needed, adding lemon juice if desired.
- Serve warm, garnished with fresh cilantro, or store in airtight containers for meal prep. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Savory Lentil and Mushroom Medley
The Savory Lentil and Mushroom Medley is a hearty and wholesome dish that marries the rich earthiness of lentils with the umami flavors of mushrooms. This comforting bowl is packed with nutrients and makes for a satisfying meal that is perfect for lunch or dinner. It can also be easily prepared in bulk for meal prep, keeping it ready for busy days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Garlic | 4 cloves, minced |
| Fresh mushrooms (sliced) | 8 oz |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 4 cups |
| Thyme (dried or fresh) | 1 teaspoon |
| Bay leaf | 1 |
| Spinach (fresh, chopped) | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Balsamic vinegar (optional) | 1 tablespoon |
| Fresh parsley (for garnish, optional) | A few sprigs |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat, then add chopped onion and diced carrots. Sauté until softened, about 5-7 minutes. Add minced garlic and sliced mushrooms, cooking for another 3-4 minutes until mushrooms are tender.
- Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30-35 minutes, or until lentils are cooked through.
- Remove the bay leaf, add fresh spinach, and season with salt and black pepper. Stir until the spinach has wilted.
- If desired, stir in balsamic vinegar for added depth of flavor. Serve warm, garnished with fresh parsley, or store in airtight containers for meal prep. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Classic Lentil and Vegetable Soup
Classic Lentil and Vegetable Soup is a comforting and nutritious dish that showcases tender lentils combined with a hearty mix of seasonal vegetables. This soup is not only easy to prepare but also perfect for meal prepping, making it a great option for busy weeknight dinners or a wholesome lunch throughout the week. Packed with fiber and essential vitamins, this vibrant soup is a fantastic choice for anyone looking to enjoy a bowl of goodness.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 4 cloves, minced |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 6 cups |
| Diced tomatoes (canned or fresh) | 14 oz |
| Bay leaf | 1 |
| Thyme (dried or fresh) | 1 teaspoon |
| Spinach (fresh or kale, chopped) | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Lemon juice (optional) | 1 tablespoon |
| Fresh parsley (for garnish, optional) | A few sprigs |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat, and then add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then add the lentils, vegetable broth, diced tomatoes, bay leaf, and thyme. Bring to a boil.
- Reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf, add fresh spinach (or kale), and season with salt and black pepper. Mix well until greens are wilted. If desired, finish with a splash of lemon juice for brightness. Serve warm, garnished with fresh parsley, or store in airtight containers for meal prep. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Smoky Lentil and Bacon Soup
Smoky Lentil and Bacon Soup is a hearty and flavorful dish that combines the robust taste of lentils with the savory depth of bacon. This comforting soup is perfect for a chilly evening, offering a satisfying meal packed with protein and smoky undertones. Ideal for meal prepping and easy to make, it will surely become a favorite in your household.
| Ingredients | Quantity |
|---|---|
| Bacon | 4 slices |
| Olive oil | 1 tablespoon |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 6 cups |
| Diced tomatoes (canned or fresh) | 14 oz |
| Smoked paprika | 1 teaspoon |
| Bay leaf | 1 |
| Thyme (dried or fresh) | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley (for garnish, optional) | A few sprigs |
Cooking Steps Instructions:
- In a large pot, cook bacon over medium heat until crispy. Remove the bacon, crumble it, and leave drippings in the pot.
- Add olive oil, chopped onion, diced carrots, and celery to the pot. Sauté for about 5-7 minutes until softened.
- Stir in minced garlic and cook for another 1-2 minutes. Add lentils, vegetable broth, diced tomatoes, smoked paprika, bay leaf, and thyme. Bring to a boil.
- Lower heat and let simmer for 30-35 minutes or until lentils are tender. Season with salt and black pepper.
- Serve warm, garnished with crumbled bacon and fresh parsley or store in airtight containers for meal prep. Enjoy!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Thai Coconut Lentil Soup
Thai Coconut Lentil Soup is a vibrant and aromatic dish that showcases the delightful combination of lentils and rich coconut milk, infused with fragrant herbs and spices typical of Thai cuisine. This comforting soup is not only nutritious but also easy to prepare, making it perfect for meal prep. Serve it warm, whether for a cozy dinner or as a flavorful lunch option during the week.
| Ingredients | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Carrots (diced) | 2 medium |
| Red bell pepper (diced) | 1 medium |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Fresh lime juice | 2 tablespoons |
| Red curry paste | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh cilantro (for garnish) | A few sprigs |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and grated ginger, cooking until the onion is translucent.
- Stir in diced carrots and red bell pepper; sauté for another 5 minutes.
- Add lentils, vegetable broth, coconut milk, red curry paste, salt, and black pepper. Bring to a boil.
- Lower heat and let simmer for 25-30 minutes or until lentils are tender.
- Stir in fresh lime juice just before serving, and garnish with cilantro. Serve warm or let cool to store for meal prep. Enjoy!
Lemon and Herb Lentil Soup
Lemon and Herb Lentil Soup is a revitalizing and zesty dish that combines the earthy flavors of lentils with the bright notes of lemon juice and fresh herbs. This nourishing soup is perfect for meal prep, as it can be made in large batches and enjoyed throughout the week. It’s not only delicious but also packed with protein and fiber, making it a wholesome choice for any meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 6 cups |
| Fresh lemon juice | ¼ cup |
| Fresh parsley (chopped) | ½ cup |
| Thyme (dried or fresh) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Lemon wedges (for serving) | – |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery, sautéing until the onion is translucent.
- Stir in lentils, vegetable broth, lemon juice, thyme, bay leaf, salt, and black pepper. Bring to a boil.
- Reduce heat and let simmer for 25-30 minutes or until lentils are tender.
- Remove the bay leaf and stir in fresh parsley before serving. Serve warm with lemon wedges on the side. Enjoy!
