Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.
1 cup green or brown lentils, picked over and rinsed
1 cup chopped onions
1 cup diced carrots
2 tablespoons finely chopped garlic
2 teaspoons ground coriander
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground pepper
¼ teaspoon cayenne pepper
4 cups reduced-sodium chicken broth or vegetable broth
2 cups coarsely chopped spinach
1 (15 ounce) can diced tomatoes
⅔ cup light coconut milk
¼ cup chopped fresh parsley
1 tablespoon white-wine vinegar
½ teaspoon salt
To prepare freezer pack: Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.
To prepare soup: Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Discard bay leaves. Transfer half of the soup to a blender and puree. (Use caution when blending hot liquids.) Return the pureed soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.
