Slow-Cooker Creamy Lentil Soup Freezer Pack

Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Lentils and coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegetarian, opt for vegetable broth instead of chicken broth.

Prep/Cook Time: 4 Hours 25 Minutes, Servings: 4

Ingredients

• 1 cup green or brown lentils, picked over and rinsed
• 1 cup chopped onions
• 1 cup diced carrots
• 2 tablespoons finely chopped garlic
• 2 teaspoons ground coriander
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground pepper
• ¼ teaspoon cayenne pepper
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 cups coarsely chopped spinach
• 1 15-ounce can diced tomatoes
• ⅔ cup light coconut milk
• ¼ cup chopped fresh parsley
• 1 tablespoon white-wine vinegar
• ½ teaspoon salt

Directions

1. To prepare freezer pack: Combine lentils, onions, carrots, 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 spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.

Nutritional Information

Per Serving: 320 Calories, Total Fat: 6 g, Saturated Fat: 3 g, Carbohydrates: 46 g, Fiber: 15 g, Total Sugars: 9 g, Protein: 20 g, Sodium: 619 mg, Potassium: 1000 mg, Iron: 7 mg, Folate: 301 mcg, Calcium: 112 mg, Vitamin A: 7760 IU, Vitamin C: 34 mg

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