Oh, lentil soup, how we love you!
Especially when you are Freezer Meal Lentil Soup! You are delicious, creamy without cream, and full of nutrition that feels good in our bodies with the added benefit of being EXTREMELY convenient to make.
Yes, that’s right. This Detox Lentil Soup, which is full of veggies, can indeed be prepped in advance and frozen for later! The beauty of this recipe as a freezer meal is that the texture is supposed to be a little creamy (in fact, the original recipe calls for a little bit of blending) and when using the freezer meal version, you might not even need to blend it up. The vegetables (looking at you, potatoes) just kind of melt down into creaminess, leaving a few other chunks of vegetables and lentils for that beloved texture. DELICIOUS.
How To Make Freezer Meal Detox Lentil Soup
Okay, first, you need to just pack everything into a container and freeze it. Not hard. Use pre-chopped frozen veggies to save you time.
Then, once you’re ready to cook, pull it out of the freezer and pop it into the Instant Pot. Prepare for good house smells.
Give it a stir with the olive oil and kale, and poof. You are done.
I do like to add a little squeeze of lemon juice and I am, of course, partial to a piece of crusty bread dipped in there. Just kind of throwing that out there.
You are in for a treat!
Freezer Meal Detox Crockpot Lentil Soup – a nourishing and easy soup recipe made with onions, garlic, carrots, kale, olive oil, squash, and lentils. Vegan / vegetarian / gluten free and SUPER delicious!
- 2 cups chopped butternut squash, fresh or frozen
- 2 cups mirepoix, fresh or frozen
- 1-2 cups chopped potatoes, fresh or frozen
- 1 cup uncooked brown lentils
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence (or other spices you like)
- 1/2 teaspoon salt (more to taste)
- 4-5 cups vegetable or chicken broth
ADD AFTER COOKING:
- 1/4 cup olive oil
- 1-2 cups kale, finely chopped
INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 6 hours on high.
FINAL STEP: Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar.
- Category: Dinner
- Method: Pressure Cook
- Cuisine: American
View original recipe here.
You might also like our freezer meals post.