Mass prepping veggie lentil soup for the month

I’ll make this once every 25 days or so and have a bowl of it as part of almost every evening meal. If enough people are interested I can do another post going into more detail on the recipe and steps to make it. It’s a fair bit of work but totally worth it in my opinion.

I store the tubs in a deep freezer and put one in the fridge each day to thaw overnight.

For preparing the meal I empty the contents of a tub into a small pot and bring to a simmer, poach an egg in the soup, take off the heat, add 1.5 teaspoons of heavy cream, top with Parmesan and serve.

Here are the macros for the soup prepped in this way:

Calories: 290

Protein: 19 grams

Fat: 11 grams

Carbs: 31 grams (includes around 10 grams or more of fiber)

This meal checks a whole lot of boxes as it’s fairly low calorie, high protein, vegetarian, high fiber, and tastes excellent! Cheers!