Lentil Soup with Peas and Corn

Ingredients

• Lentils1 cup (200 g)
• Peas1/4 cup (50 g)
• Corn3/4 cup (113 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked lentils.

2. 2

   Step 2

   Peel and slice the carrot. Chop the onion and shell the corn.

3. 3

   Step 3

   Heat the oil in a pot over medium heat and add the vegetables with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5 minutes and stir occasionally.

5. 5

   Step 5

   Then add the corn and cover with water or broth. Boil for 6 minutes.

6. 6

   Step 6

   Next, add the peas together with the lentils and boil for 6 more minute.

7. 7

   Step 7

   When the vegetables are tender, remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Soup with Peas and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.