Global

Big-Batch Lentil & Vegetable Soup

Name: Big-Batch Lentil & Vegetable Soup
Cuisine: Global
Ingredients: 2 cups red or brown lentils; 1 tbsp olive oil; 2 onions, chopped; 3 garlic cloves; 3 carrots, diced; 3 celery sticks, diced; 1 tsp cumin; 800g chopped tomatoes; 6 cups vegetable stock; 2 cups spinach; Salt & pepper

A six-portion pot of thick lentil and veg soup — freezer gold that costs pennies and eats like a meal.

Ingredients

2 cups red or brown lentils
1 tbsp olive oil
2 onions, chopped
3 garlic cloves
3 carrots, diced
3 celery sticks, diced
1 tsp cumin
800g chopped tomatoes
6 cups vegetable stock
2 cups spinach
Salt & pepper

Method

1
Soften the onion, garlic, carrot and celery in oil.
2
Add the cumin, lentils, tomatoes and stock; simmer 30 minutes.
3
Stir in the spinach; season well.
4
Divide into 6 shallow containers to cool quickly.
5
Refrigerate within 2 hours; freeze whatever you won't eat by day 4.

Swaps & variations

Blend half for a thicker texture
Add a parmesan rind while simmering
Chilli flakes for heat

Storing & freezing

Fridge 4 days; freezes 3 months. Soups are the most forgiving meal-prep food there is — reheat piping hot.

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