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Why You'll Love This healthy batchcooked lentil and root vegetable soup with spinach
- Easy to Make: This recipe is simple and straightforward, requiring minimal preparation and cooking time.
- Nourishing Ingredients: The combination of lentils, root vegetables, and spinach provides a boost of protein, fiber, and essential vitamins and minerals.
- Customizable: Feel free to experiment with different spices and ingredients to make the recipe your own.
- Make-Ahead Friendly: This soup can be cooked in large batches and frozen for up to 3 months, making it perfect for meal prep.
- Versatile: Enjoy this soup as a main course, side dish, or add it to your favorite salads and wraps.
- Budget-Friendly: The ingredients used in this recipe are affordable and accessible, making it a great option for those on a budget.
- Freezer-Friendly: This soup freezes beautifully, allowing you to enjoy it at a later time without sacrificing flavor or texture.
- Perfect for Any Time of Year: Whether you're looking for a warm and comforting meal in the winter or a refreshing and light option in the summer, this soup is sure to hit the spot.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables (such as carrots, celery, and onions), and spinach. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and depth of flavor. The spinach adds a burst of freshness and a dose of essential vitamins and minerals. When selecting these ingredients, choose fresh and organic options whenever possible, and be sure to rinse the lentils and vegetables thoroughly before cooking. If you're looking for substitutes, you can try using different types of lentils or swapping out the root vegetables for other options like sweet potatoes or parsnips.
How to Make healthy batchcooked lentil and root vegetable soup with spinach
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, diced, and 3 cloves of garlic, minced. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add 2 carrots, peeled and diced, and 2 stalks of celery, diced, to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Stir in 1 cup of fresh spinach leaves and 1 teaspoon of dried thyme. Season the soup with salt and pepper to taste, then serve hot.
If you prefer a smooth soup, use an immersion blender to puree the mixture until it reaches your desired consistency.
Ladle the soup into bowls and serve hot, garnished with a sprinkle of fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and texture.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Stir in the spinach at the end of cooking time to preserve its nutrients and flavor.
Feel free to add your favorite spices and herbs to give the soup a unique flavor.
Serve the soup with a side of crusty bread or a green salad for a satisfying and filling meal.
Cool the soup completely, then transfer it to an airtight container or freezer bag for up to 3 months.
Reheat the soup gently over low heat, stirring occasionally, to prevent scorching or burning.
Add a squeeze of fresh lemon juice or a splash of vinegar to brighten the flavors and balance the soup.
Common Mistakes to Avoid
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Not Rinsing the Lentils:
Fix: Be sure to rinse the lentils thoroughly before cooking to remove any debris or impurities.
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Overcooking the Vegetables:
Fix: Cook the vegetables until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.
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Not Seasoning to Taste:
Fix: Be sure to taste and adjust the seasoning as you go, adding more salt, pepper, or herbs as needed to bring out the flavors.
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Not Freezing Properly:
Fix: Cool the soup completely, then transfer it to an airtight container or freezer bag, making sure to press out as much air as possible before sealing.
Variations & Substitutions
Add some heat to the soup by incorporating diced jalapenos or red pepper flakes.
Roast the vegetables in the oven before adding them to the soup for added depth of flavor.
Add a splash of heavy cream or coconut milk to give the soup a rich and creamy texture.
Replace the chicken broth with a vegan alternative and omit any animal products for a plant-based version of the soup.
Use gluten-free broth and be mindful of any gluten-containing ingredients to ensure a gluten-free version of the soup.
Use low-sodium broth and limit the amount of salt added to the soup for a lower-sodium version.
Storage & Make-Ahead
Store the cooled soup in an airtight container at room temperature for up to 24 hours.
Store the cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, stirring occasionally.
Cool the soup completely, then transfer it to an airtight container or freezer bag. Label and date the container, then store in the freezer for up to 3 months. Reheat frozen soup gently over low heat, stirring occasionally.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe vegan?
This recipe can be easily made vegan by replacing the chicken broth with a vegan alternative and omitting any animal products. Be sure to check the ingredients of the broth and any spices or seasonings used to ensure they are vegan-friendly.
Can I add other ingredients to the soup?
Yes! Feel free to experiment with different spices, herbs, and ingredients to make the recipe your own. Some ideas include adding diced bell peppers, chopped kale, or a splash of lemon juice.
How do I reheat the soup?
Reheat the soup gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until hot and steaming.
Can I freeze the soup in individual portions?
Yes! You can freeze the soup in individual portions using airtight containers or freezer bags. Simply thaw and reheat as needed.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free broth and being mindful of any gluten-containing ingredients. Be sure to check the ingredients of the broth and any spices or seasonings used to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply saute the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I know if the lentils are cooked?
Lentils are cooked when they are tender and have broken apart slightly. You can check for doneness by tasting a lentil - if it's still hard or crunchy, continue cooking until tender.
healthy batchcooked lentil and root vegetable soup with spinach
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
Instructions
- Step 1: Saute the onion and garlic. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Step 2: Add the carrots, celery, and bell pepper. Add the chopped carrots, celery, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Step 3: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.
- Step 5: Add the potatoes and thyme. Add the chopped potatoes and dried thyme to the pot. Continue to simmer, covered, until the potatoes are tender, about 15-20 minutes.
- Step 6: Season with salt and pepper. Season the soup with salt and pepper to taste.
- Step 7: Stir in the spinach. Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
- Step 8: Serve and enjoy. Serve the soup hot, garnished with additional spinach leaves if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the spinach for kale or collard greens if desired.
- Pro tip: Use a slow cooker to cook the soup on low for 6-8 hours, if preferred.
- Variation: Add diced chicken or sausage for added protein.
- Tip: Use low-sodium broth and omit the added salt for a lower-sodium option.
