Simple Lentil Soup (30 minute meal)

In the past few months, I have fallen deeply in love with soup, and my current obsession is this Simple Lentil Soup.

For most of my life, I never found soup that alluring. Sure, there was space in my heart for a good tomato soup, and when I was younger I had quite a fling with clam chowder in Rhode Island one summer, but overall it wasn’t really my thing.

simple lentil soup

And then I discovered the deliciousness that is Project Juice’s Butternut Squash Coconut Dhal. After a closing shift, I often bring home a bowl of leftover soup for an easy dinner. The soup changes every few weeks, and while I will happily eat all of them, the Coconut Dhal is by far my favorite.

Usually I wait until I get home to settle in with pjs and Netflix to enjoy my soup, but the dhal is so good that I sometimes find myself sneaking spoonfuls on the bus on the way home (despite the dirty looks from the bus driver).

This love affair (along with the chilly SF summer weather) has inspired continual cravings for soup, and one of my current favorite meals is a clean-out-the-fridge, everything-but-the-kitchen-sink soup.

The recipe I’ve created here is absolutely delicious, but it’s also just a starting point for any soup creation you desire. Change up the veggies, add some coconut milk, or sprinkle in some spices, whatever will help you find your own perfectly simple lentil soup.

If you try this recipe, or create your own variation, I’d love to hear about it in the comments or on Instagram.

And if you need a good podcast to listen to while you cook, the first two episodes of the Brains Behind the Brands podcast is now on iTunes!

Soup
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Serves: Serves 2
 
Ingredients
  • 1 tsp olive oil
  • 1 clove minced garlic
  • ½ cup chopped red onion
  • 3 cups vegetable broth
  • ½ cup roughly chopped kale
  • ½ cup spinach (fresh or frozen)
  • ½ cup cubed butternut squash
  • ¼ cup lentils
  • ½ cup cooked white rice
Instructions
  1. Place a small saucepan over medium heat and add olive oil, garlic, and onion.
  2. Cover and cook for 5 minutes.
  3. Add vegetable broth, lentils, butternut squash, kale, spinach, and rice.
  4. Reduce to simmer, than cover pot and cook for 20-30 minutes.

 

Egg Muffins

I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.

Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.

They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.

If you make these muffins, be sure to comment and/or share with me on Instagram!

Egg Muffins
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Recipe type: Breakfast, Lunch
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Serves: Serves 2
 
Ingredients
  • ½ cup chopped kale
  • ¼ cup chopped white onion
  • Drizzle of olive oil
  • 2 small tortillas
  • 2 eggs
Instructions
  1. Sauté kale and onion with a drizzle of olive oil.
  2. Mold tortillas into ramekins or muffin tins.
  3. Fill each tortilla cup with half of the veggie mixture.
  4. Crack an egg gently into each muffin cup.
  5. Bake for 15 minutes

 

Personally, I can never have enough lunch inspiration, so if you are looking for more easy lunch recipes, be sure to subscribe to the blog to receive a free PDF download of my Week of Lunches guide.