Cold-Buster Lentil & Vegetable Soup

YKGrub · Sept 2026 · ~4 quart portions · ~35 min · Freezer staple, pescatarian

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup red lentils, rinsed
• 6 cups vegetable stock
• 1 bay leaf
• 1 Golden Broth Booster cube, or fresh turmeric/ginger/garlic to taste
• Juice of ½ lemon
• Salt & pepper to taste

Method

1. Sauté

Heat oil over medium. Sauté onion, carrot, and celery 5-7 min until softened, then garlic 30 seconds.

2. Simmer

Add lentils, stock, and bay leaf. Bring to a boil, then simmer uncovered 15-20 min until lentils are fully broken down — no Instant Pot needed, red lentils cook fast on the stovetop.

3. Finish

Remove bay leaf, finish with lemon juice, salt, and pepper.

How to use

• Cool completely, portion into quart containers or freezer bags
• Thaw and reheat gently on the stovetop; loosen with a splash of water or stock since red lentils keep absorbing liquid in the freezer

Notes

• No alcohol, matches the household's usual recipe constraints
• Keeps ~3 months in the freezer