Crockpot golden lentil soup is golden thanks to the turmeric and uses red lentils. Vegan, gluten-free, and very plant based!
Fam, we’ve got a super hearty and delicious newcomer to add to your favorite meal prep recipes. Vegan lentil soup might sound boring, but this one is anything but. Rich, herbaceous, and touched with a bit of heat; your winter lunches have never looked (or smelled!) so good. And this easy recipe only gets better throughout the week as the spices are absorbed by the lentils. Let it sit for as long as you can stand to wait!
This meal prep recipe takes a bit of extra planning because the lentils require a two hour soak in water. All you have to do is put them in a bowl of water and let them do their thing. Soaking lentils before cooking might sound tedious, but it offers some benefits. The outer layer of legumes such as lentils and beans contains sugars called oligosaccharides, which can be a bit tough on our stomachs. Soaking these ingredients before use softens this outer layer, making it easier for our digestive system to break down and ultimately utilize these nutrient-rich ingredients. Soaking legumes before use also reduces the effects of phytic acid, the organic compound that is the culprit of the classic bean aftermath. We promise: The extra step to soak is worth your time!
Though this lentil soup can be enjoyed all year round, we packed it with healthy anti-inflammatory spices to support you throughout the dark and chilly winter months. Ginger and turmeric are closely related (think of them as cousins), and though their benefits come from two different primary constituents, they both do wonders for supporting the immune system and promoting a healthy inflammatory response. Cinnamon is a wonderful ally for balancing healthy blood sugar levels, and its addition makes this spice trio both powerful and delicious.
Soup is one of our favorite things to prep and this one is in the top five currently. It will freeze well (up to 3 months, maybe longer) and keeps in the fridge for 4 to 5 days. This soup prep is great on a cold evening but delicious all year round. Just make sure it's in an airtight container and you might consider storing it in serving sizes that make the most sense for you.
As written, this recipe is plant-based. You can change that and use dairy, or substitute another nondairy milk instead of coconut milk. You can also thin out coconut milk if the taste is too rich for you; just use half or a third water rather than the full amount of coconut milk specified.
Regular lentils will work here, too, but they will take longer to cook than the red ones, which are thinner and more starchy.
Swap kale for spinach if desired. You can also add a chopped carrot, too, to boost the vegetable content here. Other veggies will be good, too, such as a chopped sweet potato or regular potato.
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OH MY GOSH... THIS SOUP IS DELICIOUS... I did exchange the vegetable broth with organic chicken broth.. I also freshly grated ginger... AMAZING AMAZING AMAZING!!!