Batch Egg and Mixed Lentil Soup
PakistaniMeal Prep & BudgetDesi eggsEasy
A hearty mixed-lentil soup with egg, made in a big pot and frozen in portions for busy days.
Prep time10 min
Cook time30 min
Total time40 min
Servings4
Ingredients
- 3 eggs, boiled
- 1/2 cup mixed lentils (masoor, moong, arhar)
- 1 onion, chopped
- 1 carrot, diced
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt to taste
- 1 tbsp lemon juice
- 4 cups water
Method
- Rinse the lentils and boil with water, onion, carrot, cumin, turmeric and salt for 25 minutes until soft.
- Blend lightly for a thick, rustic soup.
- Quarter the boiled eggs and stir them in.
- Add lemon juice and adjust salt.
- Portion into boxes; refrigerate for 3 days or freeze for up to 2 weeks.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)18 g
Fat (estimate)8 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. Freeze the soup without the eggs and add freshly boiled egg when reheating for the best texture. Reheat until steaming hot. Add a spoon of yoghurt when serving if you like.