[Homemade] Lentils
Blended Lentil Soup with Vegetables and Sofrito
I’m a low-iron and dehydrated girly, so I’ve been trying to perfect an easy, nutrient-packed meal prep that I can make weekly. This lentil soup is high in iron, hydration, and anti-inflammatory ingredients, plus it’s blended for a creamy texture.
Ingredients • 1 cup lentils, rinsed • 4 cups water or vegetable broth • 1 carrot, chopped • 1 celery stalk, chopped • 1 onion, chopped • ½ cup pumpkin, potato, squash, and cucumber, chopped • 1 handful kale and spinach, chopped • 1 tablespoon ginger, grated • 1 teaspoon turmeric • 2 tablespoons homemade sofrito • Salt and pepper to taste
Instructions 1. In a pot, sauté sofrito for about 2 minutes until fragrant. 2. Add lentils, water, chopped vegetables, ginger, turmeric, salt, and pepper. Bring to a boil, then lower to a simmer for 25-30 minutes until everything is tender. 3. Scoop out the ginger, turmeric, some lentils, cucumber, carrots, and any other chunks from the soup. Blend them with a little broth, then return the mixture to the pot. 4. Stir in kale and spinach, letting them wilt for about 5 minutes. Adjust seasoning if needed. 5. Serve as is or with white rice.
This is my go-to meal for boosting iron, staying hydrated, and making life easier during the week. Let me know if you try it.
Blended Lentil Soup with Vegetables and Sofrito
I’m a low-iron and dehydrated girly, so I’ve been trying to perfect an easy, nutrient-packed meal prep that I can make weekly. This lentil soup is high in iron, hydration, and anti-inflammatory ingredients, plus it’s blended for a creamy texture.
Ingredients • 1 cup lentils, rinsed • 4 cups water or vegetable broth • 1 carrot, chopped • 1 celery stalk, chopped • 1 onion, chopped • ½ cup pumpkin, potato, squash, and cucumber, chopped • 1 handful kale and spinach, chopped • 1 tablespoon ginger, grated • 1 teaspoon turmeric • 2 tablespoons homemade sofrito • Salt and pepper to taste
Instructions 1. In a pot, sauté sofrito for about 2 minutes until fragrant. 2. Add lentils, water, chopped vegetables, ginger, turmeric, salt, and pepper. Bring to a boil, then lower to a simmer for 25-30 minutes until everything is tender. 3. Scoop out the ginger, turmeric, some lentils, cucumber, carrots, and any other chunks from the soup. Blend them with a little broth, then return the mixture to the pot. 4. Stir in kale and spinach, letting them wilt for about 5 minutes. Adjust seasoning if needed. 5. Serve as is or with white rice.
This is my go-to meal for boosting iron, staying hydrated, and making life easier during the week. Let me know if you try it.