Dietitian's
Proposition: Ever have a day when you don't want to prepare dinner, or
don't have the time? Here's a tip: batch prepare this soup recipe and
store into individual glass tupperware containers, allow it to cool, and
then store in the freezer. When needing a quick lunch or dinner, pop
this out of the freezer and warm it up on the stove or in the microwave.
Your meal will be ready in 5 minutes. Not too shabby.
This
is also a go-to potluck recipe for me in the winter. It’s always a
crowd pleasure and it’s fool-proof; you could add almost anything and it
would still taste divine. Add cauliflower and zucchini to make it into a
stew, or add other spices such as a dash of cumin and turmeric to give
it more depth. Either way, it’ll be delicious!
▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
INGREDIENTS
2 tsp vegetable oil
1 yellow onion, diced
4 cups water
1 cup split red lentils, rinsed
1 medium potato or sweet potato, diced
1.5 Tbsp paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp balsamic vinegar
1 tsp salt or more to taste
1/4 tsp pepper or more to taste
DIRECTIONS
- In a large pot, sauté onions in oil until lightly brown.
- Add in the remaining ingredients to a large pot. Bring to a boil and then reduce to a simmer.
- Loosely place a lid on the pot. Cook for 20 minutes until lentils are tender.
- Taste test and add more water depending on how you like the consistency of your soup. Enjoy!
NOTES
- Optional Garnish: parsley, chives, pepper flakes, sautéed onions, and/or spicy chilli sauce. Serve while hot and enjoy!
- Batch Prep Tip: batch prepare this soup recipe and store into individual glass tupperware containers. Allow it to cool to room temperature and then store in the freezer. When wanting a quick lunch or dinner, pop this out of the freezer and warm up in the microwave or on the stove. Your meal will be ready in less than 5 minutes!