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Batch-Cooked Lentil Soup Jars

A wholesome, meal-prep friendly lentil soup packed with vegetables and aromatic spices, perfect for healthy lunches throughout the week.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dried brown lentils rinsed
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 1 can diced tomatoes undrained
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley chopped

Equipment

  • Large heavy-bottomed pot
  • Fine-mesh sieve
  • Heat-safe glass jars

Method
 

Cooking Steps
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Sauté diced onion, carrots, and celery for 8 minutes until onions are translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add cumin and smoked paprika, toasting for 30 seconds.
  5. Stir in rinsed lentils and diced tomatoes with their juices.
  6. Pour in vegetable broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 30 to 35 minutes until lentils are tender.
  8. Season with sea salt and black pepper.
  9. Remove from heat and stir in fresh parsley.
  10. Ladle into glass jars and allow to cool before sealing.

Notes

Store in airtight glass jars in the fridge for up to 5 days or freeze for up to 3 months. If the soup thickens, stir in a splash of water before reheating.