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Lentil and Vegetable Soup That Freezes Well

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
Cook Time 40 minutes
Total Time 55 minutes
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.