Batch Fakes Greek Lentil Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 60 min · Beans · vegetarian, vegan, gluten-free, dairy-free
289 cal
12g protein
40g carbs
9g fat
per serving · estimated
Ingredients
- 1/4 lb brown lentils
- 1 yellow onion
- 1 carrots
- 1 garlic cloves
- 1 (14 oz) can crushed tomatoes
- 1 1/4 tbsp olive oil
- 1 bay leaves
- 1/2 tbsp red wine vinegar
Method (tap to check — screen stays awake)
- Rinse the lentils and set aside.
- Saute diced onion, carrot, and garlic in olive oil until softened, about 8 minutes.
- Add lentils, crushed tomatoes, bay leaves, and 7 cups water.
- Simmer 35-40 minutes until the lentils are tender, adding salt near the end.
- Stir in the vinegar and a final drizzle of olive oil.
- Cool and divide into portion containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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