Hearty Lentil and Greens Soup for the Week

Make-ahead nourishing lentil soup that lasts all week

This hearty lentil soup with fresh greens is perfect for meal-prep Sunday. By making four large batches, you’ll have ready-to-eat lunches and dinners that are both filling and nutritious. The soup freezes beautifully, so you can enjoy it weeks after your cooking day.

Ingredients

• 0.5 cup extra virgin olive oil
• 2 medium yellow onion (chopped)
• 4 carrots (peeled and chopped)
• 8 garlic cloves (minced)
• 4 teaspoons ground cumin
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 2 cans diced tomatoes (28 ounces each, lightly drained)
• 2 cups brown or green lentils (rinsed and picked over)
• 8 cups vegetable broth
• 4 cups water
• 2 teaspoons salt (plus more to taste)
• 1 teaspoon red pepper flakes (optional)
• freshly ground black pepper (to taste)
• 2 cups collard greens or kale (chopped, ribs removed)
• 3 tablespoons lemon juice (freshly squeezed, plus more to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onions and carrots and sauté, stirring often, until the onions are translucent and soft, about 7 minutes.
2. Stir in the minced garlic, cumin, curry powder, and thyme. Cook for about 1 minute until the spices release their aroma.
3. Add the drained diced tomatoes and cook for 3 to 4 minutes, stirring occasionally to deepen their flavor.
4. Pour in the lentils, vegetable broth, and water. Season with salt, red pepper flakes if using, and plenty of black pepper. Bring to a boil, then reduce heat to low and partially cover the pot. Simmer gently until lentils are tender but not mushy, about 30 minutes.
5. Use an immersion blender to puree about half of the soup directly in the pot until slightly thickened but still textured. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
6. Add the chopped greens to the soup and cook for another 5 to 7 minutes until wilted and tender.
7. Remove the pot from heat and stir in the lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice for brightness.
8. Divide the soup into eight portions. Store four portions in the refrigerator for the week’s lunches and dinners, and freeze the remaining four for future meals. Reheat gently before serving.

Nutrition

This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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