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Lentil Soup

Updated: Feb 12, 2019



Cooler weather is here and soup is always the perfect food! For meal prep especially, it is usually easy and you can almost always make any soup into a healthier version if needed. Last week, I was trying to make meals using ingredients I already had on hand. This is great for a variety of reasons; first, you save money. Second, you cut down on food waste. I had a bag of red lentils that I bought over the summer that I had never opened so I researched various lentil soup recipes and then went about creating one that worked with what I already had on hand. My favorite part of this recipe is that everything goes into ONE pot! What could be easier than that? Makes both cooking AND cleaning easy, which is always a bonus!






Servings: 5 servings at 1.5 cup each

WW SP per serving: 1


Ingredients



1.5 cups dry red lentils

4 cups fat free chicken broth

2 cups water

1 can carrots

1/4 cup lemon juice

4tbsp tomato paste

1 can corn

Dried onion

Chili flakes

Chili powder

Cumin

2 tbsp minced garlic

Olive oil spray

Directions



1. Spray large pot with olive oil spray and turn on medium heat

2. Add dry onion, chopped garlic, tomato paste

3. Add salt, pepper, cumin, chili powder, chili flakes to your liking. Lentils will absorb a lot of the flavor so start with less and add more as you taste.

4. Add broth, lemon juice, water, carrots, corn and lentils. Bring to a boil and then cover pot and reduce heat to medium low. Cook for 35-40 minutes. Turn heat off and let sit for an additional 5-10 minutes.

*I portioned into meal prep containers and stored in the fridge. I heated each container in the microwave for about 2 minutes before serving and topped with oyster crackers for lunch! Delicious!



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xo

Courtney

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