This is my monthly meal prep favorite. Lentil soup is hardy and filling, full of protein and vegetables, and stays well refrigerated or frozen for a meal that takes just minutes to reheat and serve.

Ingredients
  

  • 2-3 stalks of celery
  • 4 carrots
  • A mix of whatever vegetables you have handy! I prefer 2 zucchini + Cauliflower yams, squash, broccoli, potatoes, parsnips...
  • 3 cloves garlic whole
  • 1 bag of Trader Joes red lentils 1 pound
  • 1 liter Vegetable or Chicken Stock
  • 2 Tbs Curry powder
  • 2 tsp salt
  • Filtered Water

Instructions
 

  • Rinse and chop all veggies into small/medium pieces around the same size.
  • Layer celery on the bottom, then carrots and the rest of the veggies, then add spices and lentils.
  • Pour the broth on top, and then add water to cover the lentils with at least 1/2 "= 1" water
  • Cook on Low for 7 hours
  • Add salt when serving