This one of my favorite freezer friendly meals for a chilly day. I always have a few portions of these lentils in my freezer for a quick weeknight meal. There are so many ways to serve them– see the notes below the recipe for some of my favorite ideas!
Keep in mind, I prefer a thicker lentil dish so this is less soupy but if you prefer more of a soup, just add more broth!
I hope you enjoy this perfect #MeatlessMonday meal!Print
- Yield: 5 servings
- 1 tsp Olive Oil
- 3 Carrots, diced
- 1 Onion, diced
- 3 Celery stalks, diced
- 4 Cloves of Garlic
- 17.6 Oz Cooked Lentils (I used Trader Joe’s brand)
- 4 cups Chicken (or vegetable broth)
- 1 Bay Leaf
- ¼ tsp Salt
- 1/8 tsp Black Pepper
- ¼ tsp Cumin
- Chop carrots, onion and celery stalks (Time saving tip: Purchase Trader Joe’s ‘Mirepoix’ blend which is pre-chopped)
- Heat pan over medium heat (you’ll want to use a non stick pan that has some depth to it)
- Add 1 tsp olive oil to pan, add garlic cloves
- Add carrots, onion and celery, allow to cook for 3-5 minutes until the mixture starts to brown
- Add in lentils and chicken (or vegetable) broth
- Add in bay leaf, salt, pepper, and cumin
- Stir to combine mixture, allow mixture to boil then reduce heat to simmer and cover. Allow to cook for 30-45 minutes on low/medium heat
- Tip: If you want your lentils to be more soup-like, cook for less time with cover on for the entire duration. If you want them to be thicker, remove cover and allow broth to evaporate.
- Remove bay leaf before serving
- I always like to buy my lentils already steamed (from Trader Joe’s or Melissa’s brand) or canned (multiple brands sell organic canned lentils). This will save you a ton of time and the nutrition content is the same!
- This recipe freezes VERY well. I’ve been known to double the recipe and make a huge batch so that I can freeze multiple portions. I’ll spoon out 1-1.5 cups of lentils into each Tupperware and freeze so that I have homemade freezer friendly meals ready for weeks to come (this is great so that you’re not eating the same meal over and over all week)
- I love to serve these with some parmesan cheese sprinkled on top.
- Other options for serving: Add more protein by serving grilled chicken over a bed of lentils or go meatless and cook up some chickpea pasta (I love Banza brand) and mix into your lentils!
- Serving Size: 1/5th of Recipe
- Calories: 170
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 11 g
Alix Turoff, an online dietitian, and certified personal trainer, continually writing new content for her dietitian blogs.