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Why You'll Love This batch cooked lentil soup with spinach and turnips for easy dinners
- Easy to Make: This recipe is incredibly simple to prepare, and it can be ready in under an hour.
- Customizable: You can customize this recipe to your liking with your favorite spices and ingredients.
- Healthy: This soup is packed with nutritious ingredients like lentils, spinach, and turnips, making it a great option for a healthy meal.
- Make-Ahead: This recipe makes a big batch of soup that can be frozen for later, making it perfect for meal prep.
- Affordable: This recipe is incredibly affordable, with most of the ingredients costing under $10.
- Freezer-Friendly: This soup can be frozen for up to 3 months, making it a great option for meal prep.
- Perfect for Weeknights: This recipe is perfect for busy weeknights when you need a quick and easy meal.
- Great for Leftovers: This recipe is a great way to use up any leftover vegetables you might have on hand.
Ingredient Breakdown
The key ingredients in this recipe are lentils, spinach, turnips, onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the spinach and turnips add a nice burst of flavor and texture. The onions and garlic are sautéed at the beginning of the recipe to add a depth of flavor, and the vegetable broth is used to cook the lentils and add moisture to the soup. You can customize this recipe to your liking with your favorite spices and ingredients, such as diced carrots or celery. When selecting the ingredients, make sure to choose fresh and high-quality options to get the best flavor and texture.
How to Make batch cooked lentil soup with spinach and turnips for easy dinners
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, diced, and 3 cloves of garlic, minced. Cook until the onions are translucent, about 5 minutes.
Add 1 cup of dried green or brown lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add 2 cups of fresh spinach leaves and 1 large turnip, peeled and diced, to the pot. Cook until the spinach has wilted and the turnips are tender, about 5-7 minutes.
Season the soup with salt and pepper to taste. You can also add other spices or herbs to customize the flavor to your liking.
Serve the soup hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired. You can also store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
To reheat the soup, simply microwave it for 2-3 minutes or heat it on the stovetop over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients to get the best flavor and texture. This includes using fresh spinach and turnips, as well as good-quality vegetable broth.
Make sure to cook the lentils until they're tender, but still retain some texture. Overcooking the lentils can make them mushy and unappetizing.
Adding aromatics like onions and garlic at the beginning of the recipe can add a depth of flavor to the soup. You can also add other aromatics like carrots or celery to customize the flavor.
Using a good-quality vegetable broth can make a big difference in the flavor of the soup. You can use store-bought broth or make your own by simmering vegetables in water.
Don't be afraid to experiment with different spices and herbs to customize the flavor of the soup. You can add a pinch of cumin or paprika to give it a smoky flavor, or add some fresh herbs like parsley or basil for a bright and fresh flavor.
You can make this soup a meal by adding some crusty bread or a side salad. You can also add some protein like cooked chicken or tofu to make it more substantial.
This soup freezes well, so you can make a big batch and freeze it for later. Simply portion it out into individual containers and freeze for up to 3 months.
When reheating the soup, make sure to do it gently to avoid scorching the lentils. You can reheat it on the stovetop over low heat, stirring occasionally, or microwave it for 2-3 minutes.
Common Mistakes to Avoid
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Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing. Make sure to cook them until they're tender, but still retain some texture.
Fix: Check the lentils frequently while they're cooking, and remove them from the heat as soon as they're tender.
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Not Using Enough Liquid: Not using enough liquid can result in a thick and unappetizing soup. Make sure to use enough vegetable broth to cover the lentils and other ingredients.
Fix: Add more vegetable broth as needed to achieve the desired consistency.
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Not Seasoning Enough: Not seasoning the soup enough can result in a bland and unappetizing flavor. Make sure to season the soup with salt and pepper to taste.
Fix: Add salt and pepper to taste, and adjust the seasoning as needed.
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Not Freezing Correctly: Not freezing the soup correctly can result in a loss of flavor and texture. Make sure to freeze the soup in airtight containers and label them with the date and contents.
Fix: Freeze the soup in airtight containers, and label them with the date and contents. When reheating, make sure to do it gently to avoid scorching the lentils.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut milk to give the soup a rich and creamy texture.
Add some smoked paprika or liquid smoke to give the soup a smoky flavor.
Add some diced potatoes or other root vegetables to make the soup more substantial and stew-like.
Add some chopped fresh herbs like parsley, basil, or cilantro to give the soup a bright and fresh flavor.
Add some cooked chicken, tofu, or other protein to make the soup a complete meal.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The soup can be stored in the refrigerator for up to 5 days. Make sure to store it in an airtight container and keep it at a temperature of 40°F (4°C) or below.
The soup can be frozen for up to 3 months. Make sure to store it in an airtight container or freezer bag and label it with the date and contents. When reheating, make sure to do it gently to avoid scorching the lentils.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes well, so you can make a big batch and freeze it for later. Simply portion it out into individual containers and freeze for up to 3 months. When reheating, make sure to do it gently to avoid scorching the lentils.
Can I use red lentils instead of green or brown lentils?
Yes! You can use red lentils instead of green or brown lentils, but keep in mind that they have a slightly different texture and flavor. Red lentils are generally softer and more prone to breaking apart, so you may need to adjust the cooking time accordingly.
Can I add other ingredients to this soup?
Yes! You can customize this recipe to your liking with your favorite spices and ingredients. Some ideas include adding diced carrots or celery, using different types of broth, or adding some heat with diced jalapenos or red pepper flakes.
Is this soup suitable for vegetarians and vegans?
Yes! This soup is suitable for vegetarians and vegans, as it does not contain any animal products. However, if you're using a store-bought broth, make sure to check the ingredients list to ensure that it's free from animal products.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I make this soup in a pressure cooker?
Yes! You can make this soup in a pressure cooker. Simply sauté the onions and garlic, then add all the ingredients to the pressure cooker and cook for 10-15 minutes.
How do I reheat this soup?
You can reheat this soup on the stovetop over low heat, stirring occasionally, or microwave it for 2-3 minutes. Make sure to reheat it gently to avoid scorching the lentils.
batch cooked lentil soup with spinach and turnips for easy dinners
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth, low sodium
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium turnips, peeled and chopped
- 1 cup fresh spinach leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Step 1: Sauté the Onion and Garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the Lentils and Broth. Add the rinsed lentils, vegetable broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 3: Add the Turnips and Spinach. Add the chopped turnips to the pot and continue to simmer for an additional 10-12 minutes, or until the turnips are tender. Stir in the fresh spinach leaves and cook until wilted.
- Step 4: Purée the Soup (Optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 5: Season and Serve. Stir in the lemon juice and adjust the seasoning as needed. Serve the soup hot, garnished with additional spinach leaves and a drizzle of olive oil, if desired.
- Step 6: Store Leftovers. Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3-5 days or freeze for up to 2-3 months. Reheat the soup over low heat, adding a splash of water or broth if needed to achieve the desired consistency.
Recipe Notes
- To make this recipe ahead, prepare the soup through Step 3, then refrigerate or freeze until ready to reheat and finish with the remaining steps.
- For an extra burst of flavor, add a pinch of red pepper flakes or a diced jalapeño to the pot during the last 10 minutes of cooking.
- If using frozen spinach, thaw and squeeze out excess water before adding it to the pot.
- Experiment with different spices, such as cumin or paprika, to give the soup a unique flavor profile.
