LEMONY LENTIL & CHICKPEA SOUP | from my healthy meal prep cookbook!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a different flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be healthier and more flavorful.

Dice one medium yellow onion and add to a bowl.

Dice two ribs of celery and add to the same bowl with the onion.

Peel three garlic cloves and set aside.

Roughly chop two tablespoons of fresh thyme or use two teaspoons of dried thyme if fresh is not available.

Roughly chop two packed cups of baby spinach or substitute with kale, chard, or another leafy green.

Zest and juice one large lemon to get about one tablespoon of zest and three tablespoons of juice.

Rinse and pick over one and a half cups of red lentils to remove debris.

In a large pot, heat two tablespoons of olive oil over medium heat.

Add the diced onion and celery to the pot and sauté for about four to five minutes until the onion is translucent.

Minced the garlic directly into the pot and sauté for another minute.

Add the rinsed lentils, six cups of low sodium vegetable broth, one 15.5 ounce can of drained and rinsed chickpeas, the chopped thyme, one teaspoon of dried oregano, one teaspoon of kosher salt, and half a teaspoon of freshly ground black pepper to the pot.

Bring the mixture to a simmer, then cover the pot and cook for about 15 minutes, stirring occasionally.

After 15 minutes, add the chopped spinach and stir for another five to eight minutes until the spinach is wilted and the lentils are softened and starting to break apart.

Remove the pot from heat and stir in the lemon juice and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary