35 minutes or less | batch prep

What You'll Need:

1 1/2 Tbsp olive oil

1 1/2 onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1 1/2 tsp sea salt

ground black pepper to taste

1 tsp whole mustard seeds

1 tsp paprika

1 tsp oregano

1 tsp thyme

1 c dry whole lentils

1 quart veggie stock, no sugar added

1 c filtered water

1 can chickpeas, drained & rinsed

1 small zucchini, diced small

1/2 pound baby spinach

juice of 1/2 lemon

Saute onion, celery & garlic with olive oil, salt & pepper in a large soup pot until aromatic.

Add spices, lentils & liquid. Bring to a boil on medium high heat, then reduce to a simmer. Cover & cook for 20 minutes.

While these flavors marry, drain & rinse chickpeas, dice zucchini.

Add chickpeas, remaining veggies & lemon juice to the stew. Stir and cook for an additional 5 minutes, or until spinach is wilted.

Portion into (5-6) glass containers for easy grab & go lunches throughout the week OR allow the stew to cool, pop the lid on the pot & store in the fridge for quick mid week dinners.

Serves 4-5

25 minutes or less | batch prep

What You'll Need:

1 Tbsp fresh ginger, minced

1 medium onion, minced

1 Tbsp coconut oil

juice of 2 oranges

1 can full fat coconut milk

1 Tbsp red curry paste

1 pound carrots, ends trimmed and cut into hunks OR 1 pound bag bay carrots

3 c filtered water

1 tsp sea salt

black pepper to taste

8 Tbsp hemp hearts

Saute ginger & onion in a large soup pot with coconut oil. Cook until aromatic.

Add remaining ingredients (except hemp hearts!). Bring to a boil. then reduce heat to low and cover for about 20 minutes, or until carrots are tender.

Puree to desired texture using an immersion blender*, or by transferring to a traditional blender.

Divide into (4) containers for easy grab & go lunches throughout the week, or pop entire pot into the fridge (covered) to easily reheat later in the week.

To serve, reheat & top with hemp hearts.

*Your life will change when you invest in an immersion blender. Get one.

Serves 4.

Lentil & Chickpea Stew

Cream of Carrot Soup