Batch Cooking Inner Strength Day 3: Oriental Lentil Soup with Lemon and Cumin
Welcome to day three of Batch Cooking Week: Inner Strength. Batch cooking relies on a flexible strategy. It's about purposefully preparing ingredients that can be combined in different ways – and that's precisely how you ensure that everything you buy is actually used. No more food forgotten at the back of the fridge. No more vegetables spoiling unplanned. No more leftovers that have to be needlessly disposed of.
Are you just starting with Batch Cooking and want to learn more about it? Then feel free to check out our Batch Cooking Basics article beforehand. Here we have summarized all the most important tips & tricks for you.
Yesterday we had Spinach Lentil Pancakes with Cashew Herb Dip and today a new highlight awaits you: Oriental Lentil Soup with Lemon and Cumin.
In our Ebook you will find everything about Prep Day and a practical shopping list, so you are perfectly prepared.
Already prepared
Before we dive into the preparation, let's take a look at the ingredients prepared from your Batch Cooking Prep-Day. We've described how to prepare your Prep Day efficiently, including all steps and recipes, in our Batch Cooking E-Book .
Made on Prep Day:
- Cooked lentils
- Cashew herb dip
Recipe: Oriental Lentil Soup with Lemon and Cumin
Now for the centerpiece of this post -
Ingredients:
- Onion
- Garlic clove
- Vegetable broth
- Cumin
- Sweet paprika
- Salt & pepper
- Sourdough bread
- Lemon juice
- Simmer cooked lentils with diced carrots, a chopped onion and 1 clove of garlic in 1 liter of vegetable broth for 15 minutes.
- Season with cumin, sweet paprika, salt and pepper.
- Toast sourdough bread (as needed) and serve with the soup.
- Add lemon juice, optionally serve with a dollop of cashew herb dip.
Oriental Lentil Soup with Lemon and Cumin – Lentils provide valuable fiber and plant-based protein, while cumin and lemon not only add an intense aroma but also have anti-inflammatory properties. A warming dish that nourishes the body and is easy to digest.
On Day 4, Stuffed Bell Peppers with Roasted Vegetables and Cashew Herb Dip – a dish full of colors and nutrients awaits: Bell peppers are rich in vitamin C and antioxidants, while roasted vegetables provide valuable phytochemicals. The cashew herb dip complements the dish with a creamy note and healthy fats.
Enjoy your third batch cooking day - bon appétit.
