Description
A delicious and nutritious lentil tomato basil soup that is perfect for meal prep and can be easily frozen for later use.
Ingredients
Scale
- 1 cup lentils
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add lentils, diced tomatoes, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in fresh basil and season with salt and pepper.
- Let the soup cool before transferring to freezer-safe containers.
- Label and freeze for up to 3 months.
Notes
- For a creamier texture, blend a portion of the soup before freezing.
- Thaw in the refrigerator overnight before reheating.
- Adjust seasoning to taste after reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg