Lentil Spinach Soup

*10 Ing. or Fewer *Gluten-Free *Vegetarian *Vegan
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 2½ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
1 Tbsp. olive oil
4 medium carrots, chopped
1 small onion, diced
1 tsp. ground cumin
14½-oz. can diced tomatoes
14½-oz. can gluten-free vegetable broth
1 cup dry lentils
2 cups of water
¼ tsp. salt
⅛ tsp. pepper
Preparation Instructions:

  1. Heat olive oil in the cooking pot. Add carrots and onion. Cook 8–10 minutes over medium heat.
  2. Place the carrot and onion mixture as well as the remaining ingredients into a gallon-sized freezer bag.
  3. Remove as much air as possible and seal bag. Let cool completely.
  4. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    LENTIL SPINACH SOUP
    Makes 4–6 servings
    Cooking Time: 2½ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    5-oz. bag fresh spinach, chopped

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 2 hours
  4. Add spinach. Cook on Low an additional 15–25 minutes.

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