Lentil Curry Soup Freezer Meal Recipe
Our Curry Lentil Soup is a delightful dance of spices, lentils, and veggies that will have your taste buds singing with joy. The rich aroma of curry wafting through your kitchen will have everyone eagerly gathering around the table.
Equipment
- 1 Crockpot or Slow Cooker
- 1 gallon freezer bag
Ingredients
- 29 oz chickpeas cans, drained and rinsed (2x 14.5 oz cans)
- 1 cup brown lentils
- 1 full-fat coconut milk
- 1 cup onion diced
- 2 tsp garlic powder
- 1 1/2 tsp ground ginger
- 1/2 tsp celery seed
- 2 cups spinach
- 4 cups chicken broth
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tbsp Garam masala
- 2 cups carrots shredded
- 1 red bell pepper diced
Instructions
Freezer Prep Directions:
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Add all ingredients, except spinach, broth, and coconut milk, to the freezer bag.
- Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions
- No need to thaw, recipe can go straight from freezer to slow cooker.
- Add freezer bag contents into slow cooker, plus 14.5 oz can coconut milk and 4 cups broth.
- Cook on low 6-8 hours.
- Stir in spinach and serve.
Instant Pot Directions
- Dump the contents of the freezer bag into the Instant Pot, plus 14.5 oz can coconut milk and 4 cups broth.
- Set to High Pressure for 15 minutes, then allow a 10-minute natural release followed by a quick release.
- Stir in spinach, until wilted, and serve.
Dietary Adjustments
Make it Gluten-Free:
Make it Dairy-Free:
- Ensure your broth is gluten-free.
- This recipe is naturally dairy-free.
Freezer Labels
Nutrition
Calories: 1162kcalCarbohydrates: 149gProtein: 38gFat: 53gSaturated Fat: 39gSodium: 11069mgPotassium: 2447mgFiber: 33gSugar: 16gCalcium: 493mgIron: 27mg
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