Meal Prep Class 101: Moroccan Lentil Soup

On November 17, 2016 at 7pm at Quest Community Church we will be preparing two freezer meals. This is recipe #2. 

These are the instructions we will be following in class. Whether you can join us in person or not I hope you enjoy the recipe. 

Moroccan Lentil Soup (Vegetarian)

Ingredients

• 2 cups chopped onions
• 2 cups carrots
• 4 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 3 cups chopped cauliflower (can be performed)
• 1 3/4 cups lentils
• 1 28 ounce can diced tomatoes
• 1 10 ounce pkg frozen chopped spinach
• 2 tbsp lemon
• 1/2 cup chopped fresh cilantro
• 1 one gallon freezer bag
• 1 quart freezer bag

Preclass Instructions

1. On the gallon bag write the name of the recipe & the date prepared.
2. Write “on day of cooking add 3 cups vegetable stock”
3. On the quart bag write lentils

Day of class

1. In your quart bag add your lentils.
2. Seal and set aside. 
3. In your gallon bag add: onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon, and pepper.
4. Add cauliflower, tomatoes, spinach.
5. Add in cilantro & lemon juice.
6. Carefully add your lentils bag on top of ingredients in gallon bag
7. Carefully remove air and seal. 
8. I like to double bag my soups.

When you want to cook

1. The night before you prepare, place in the refrigerator in the bags to thaw (standing up in a bowl).
2. Place your vegetable stock on the counter so you don’t forget

The morning of cooking

1. I use a 8 quart oval Crock-Pot.
2. Take out your lentils bag and set aside.
3. Dump the ingredients in your Crock-Pot.
4. Dump in your lentils.
5. Add your vegetable stock
6. Place your Crock-Pot on LOW and cook for 7-8 hours (5 hrs on High).
7. Serve & enjoy!

Until next time,

Mrs. Kay L Rice