Here's an easy, simple soup that's hearty and comforting with lots of lentils and potatoes!
Add in lentils and all the broth. Bring to a boil, which takes about 4 minutes. Simmer uncovered for 10 more minutes or until the potatoes are tender and cooked through. Stir in lemon juice at the end.
After your 2 portions in the meal plan you should have 4 cups of soup remaining. Reserve 1 cup to make the creamy kabocha squash soup and you can freeze the leftover soup for longer storage.
add in 1 1/2 cups cooked linguine, reserved from the lentil bolognese recipe, for the second portion during the weekly plan.