Sunday is (usually) always the day I spend a few hours meal prepping my lunches for the coming week. I’ll admit, sometimes I really don’t feel like doing it, but I know how much time and energy I’ll save during the next 5 days…
Today’s meal prep gave me the chance to use leftover veggies and beans that I hadn’t eaten during the week. I decided to make a soup, because I was a little lazy and not feeling my best, still trying to get over a 2-day migraine (urgh!).
I’ll share my recipe for this easy, vegetarian, vegan veggie soup.
- 1-2 cloves of garlic
- 1 onion (I used white but you can use red too)
- 5-6 big mushrooms
- 1 large carrot
- 1/2 zucchini
- 1 bell pepper (I used an orange pepper, but you can use any color)
- 1 cup raw lentils
- 1 cup cooked beans (I used black & kidney)
- 1 can of diced tomato
- 2 tbsp tomato paste
- Olive oil
- Salt, pepper, seasoning
- 4 cups of water
Chop all of the vegetables in the size you prefer.
Fry garlic and onion in a pot with olive oil until brown.
Add the rest of the ingredients, seasoning and water, bring to a boil and then let it simmer for about 20 minutes until the lentils are cooked (the veggies will be cooked too by then).
Once everything is cooked, add the cooked beans and let it rest to cool off.
Divide into 5-6 containers and store in the fridge for the coming week.
I’ll probably make some pasta, rice or quinoa to go with the veggie soup…lovely.
This may not be very fancy or gourmet food, but it’s good, tasty and easy food that will fill you up nicely and doesn’t break the bank.