Brussels Sprout and Red Lentil Soup

A comforting vegetarian meal-prep soup with tender Brussels sprouts, red lentils, potatoes, and tomatoes in a savoury herb broth. It is easy to portion, filling, and ideal for make-ahead lunches.

Brussels Sprout and Red Lentil Soup
Prep time
10 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 150 g Brussels sprout
  • 80 g Carrot
  • 150 g Diced tomatoes
  • 60 g Dry red lentils
  • 2 g Italian Seasoning
  • 8 g Olive oil
  • 150 g Potato
  • 2 g Salt
  • 500 g Vegetable broth
  • 60 g Yellow Onion

Instructions

  1. Trim the Brussels sprouts and cut them in half. Dice the potato, carrot, and onion into small pieces.
  2. Heat the olive oil in a medium pot over medium heat. Cook the onion and carrot for 4 minutes, stirring occasionally.
  3. Add the Italian seasoning, salt, and black pepper. Stir for 30 seconds.
  4. Add the potato, Brussels sprouts, red lentils, diced tomatoes, and vegetable broth. Bring to a boil.
  5. Reduce the heat to low, cover partially, and simmer for 20 minutes, until the lentils and vegetables are tender.
  6. Let the soup cool slightly, then transfer it to a meal-prep container. Refrigerate and reheat thoroughly before serving.