Meal Prep Lentil And Spinach Soup
A high-fiber, plant-based meal prep soup that stabilizes blood sugar via complex plant proteins. Easy to reheat for busy weekday lunches.
Nutrition per serving
Ingredients
- 1 cup dried brown lentils
- 4 cups vegetable broth
- 1 onion chopped
- 2 carrots chopped
- 2 cups fresh spinach
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- 2 cloves garlic minced
Portion guidance
One large bowl per serving.
Step-by-step method
- 1
Saute onion, carrots, and garlic in oil.
- 2
Add cumin and coriander, stir for a minute.
- 3
Add lentils and broth.
- 4
Simmer for 25-30 minutes until lentils are tender.
- 5
Stir in spinach until wilted.
- 6
Cool completely before portioning into containers.
Smart substitutions
Swap
lentils
chickpeas
Swap
spinach
kale
Storage & reheating
Store in the fridge for 5 days or freeze for up to 2 months.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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