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Time
265 min
Level
Medium
Author
eatingwell

Slow-Cooker Creamy Lentil Soup Freezer Pack

healthy-aging
Note
To make ahead: Prepare through Step 1 and freeze for up to 6 months. Continue with recipe. Refrigerate soup for up to 4 days or freeze for up to 4 months. Reheat before serving.
Instructions
1
To prepare freezer pack: Combine picked over and rinsed lentils, chopped onions, diced carrots, finely chopped garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.
2
To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.
3
Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in coarsely chopped spinach, tomatoes, coconut milk, chopped parsley, vinegar and salt; heat through.
Micro nutrients
Total weight
484.06g
Carbs
43.32g
Dietary fiber
18.07g
Sugar
6.8g
Fats
2.62g
Saturated
1.65g
Poly
0.4g
Mono
0.1g
Proteins
15g
Calcium
44.15%
Iron
107.45%
Magnesium
51.24%
Vitamin A
643.19%
Vitamin C
145.44%
Vitamin D
0mg
Vitamin B6
12.02%
Vitamin B12
0mg
Cholesterol
0mg
Sodium
193.51%
Potassium
82.18%
Percentages are based on a diet of 2000 calories a day.
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