When I know in advance that I’m going to have a stressful week–like last week–I try to put extra effort into my meal planning so I have nourishing foods to keep me going. One of the easiest things to make in advance is soup, and this vegetarian Curried Tomato Lentil soup is a satisfying and flavorful recipe that I make again and again.
The recipe only calls for a few ingredients, most of which I keep on hand in the pantry. The only fresh ingredient it needs are leeks, but in a pinch even those could be replaced with a green onions and celery.
Curried Tomato Lentil Soup
3/4 cups dried lentils, rinsed
1 leek, thinly sliced
1 28 oz can crushed tomatoes
29 oz vegetarian broth
1 tsp curry powder
1/4 tsp salt (unless broth already has salt)
1/8 tsp pepper
Combine all in crock pot and cook on low for 6.5-7 hours)
(From Healthy Crockery Cookery by Mable Hoffman
The original recipe called for two 14.5 oz cans of chicken broth
and 2 Tbsp chopped fresh basil)
Once it’s done, I ladle portions into single-serving Pyrex® bowls, and I have a healthy, nutritious lunch ready to grab and go every morning.
Do you have a go-to recipe for a stressful week?