Make Ahead Lentil Soup

This might not be the sexiest looking soup you’ve ever seen but it packs a BIG flavor punch. Also, we are slightly obsessed with lentils and how they play a part in a healthy diet.

Here’s why you should start adding lentils to your diet immediately.

Lentils are extremely rich in fiber, which makes them a great contributor to a healthy digestive tract. They are also high in folate and magnesium which helps contribute to healthy blood flow. If you are interested in having a more plant-based dietary approach, lentils are 25% protein, a vegetable with one of the highest amount of protein. They are a naturally low calorie food that keeps you feeling full for awhile.

Add this to your meal prep rotation menu. It’s a great “make ahead” healthy recipe to make on a Sunday and then enjoy all week.


  • 2 tbsp Olive Oil

  • 2 Garlic Cloves

  • 1 Yellow Onion

  • 2 Large Carrots Chopped

  • 3 Large Celery Stalks Chopped

  • 2 Bay Leaves

  • 1 tsp Cumin and Paprika Powder

  • 2 Cups Dried Organic Lentils (green, brown, red or yellow will do!) (No need to pre-soak)

  • 6 Cups (1.5 L) Organic Vegetable Stock

  • 1/4 tsp Salt and Pepper

  • 1 Can Crushed Tomato

  • Lemon Juice and Zest (to flavor)

  • 2 Handfuls of Spinach (added at the end)


  1. In a large pot, saute your onion, garlic, carrots and celery with your olive oil over low heat for 5-10 minutes. This is the flavor base for your soup.

  2. Add everything else to your pot except for your spinach and lemon. Give it a stir and allow to simmer until lentils are soft. This can take 30-35 minutes.

  3. Option to thicken the soup! Transfer about 2 cups of soup into a blender, blend, then add back into the soup.

  4. Finishing Touches! Drizzle on lemon juice and add lemon zest. Lastly add your spinach and mix around to allow to wilt.