Lentil and Vegetable Soup That Freezes Well

Brown or green lentils hold their shape after freezing, which makes this one of the most reliable soups to batch-cook. It is thick, savory and built from pantry staples plus whatever vegetables you have.

Make a double pot on the weekend and freeze it in portions for evenings when cooking isn't happening.

Lentil and Vegetable Soup That Freezes Well

Brown or green lentils hold their shape after freezing, which makes this one of the most reliable soups to batch-cook. It is thick, savory and built from pantry staples plus whatever vegetables you have.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 cups organic brown or green lentils rinsed and picked over
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth plus more to thin
• 1 bay leaf
• 2 cups chopped kale or spinach
• 1 tbsp lemon juice or red wine vinegar
• salt and pepper to taste

Method

 

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring occasionally, for 8–10 minutes until softened.
2. Stir in the garlic, cumin and paprika and cook for 1 minute until fragrant.
3. Add the lentils, tomatoes, broth and bay leaf. Bring to a boil, then lower to a gentle simmer and cook, partly covered, for 25–35 minutes, until the lentils are tender.
4. Remove the bay leaf. Stir in the kale and simmer 3–5 minutes more until wilted.
5. Finish with the lemon juice, then season with salt and pepper. Add more broth if you like it thinner.

Notes

• Red lentils cook faster but break down into a purée. Use them only if you want a smooth soup.
• Season at the end: broth saltiness varies a lot between brands.

Meal prep and storage

Refrigerate for up to 4 days. To freeze, cool completely, then portion into freezer containers, leaving 1 inch of headspace, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water, as the lentils thicken over time.

Substitutions and variations

• Add diced potato with the lentils for a heartier pot.
• Use chard or cabbage instead of kale.

FAQ

Do I need to soak lentils?

No. Lentils cook without soaking; just rinse them and check for small stones.

Can I freeze it with the greens?

Yes. Kale freezes well; spinach gets softer but is fine in soup.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.