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Why You'll Love This hearty onepot lentil soup with carrots and cabbage for cozy evenings
- Easy to Make: This recipe is a breeze to prepare, and can be ready in under an hour.
- Packed with Nutrients: Lentils, carrots, and cabbage are all nutrient-dense ingredients that will keep you full and satisfied.
- Customizable: Feel free to add your favorite spices, herbs, or other vegetables to make this recipe your own.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze.
- Comforting and Delicious: This soup is the perfect remedy for a chilly evening, and is sure to become a new favorite.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Perfect for Meal Prep: This recipe makes a large batch, making it perfect for meal prep or leftovers.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, cabbage, onion, garlic, and vegetable broth. Lentils are a great source of protein and fiber, and are relatively inexpensive. Carrots and cabbage add natural sweetness and a pop of color to the soup. Onion and garlic are sautéed at the beginning of the recipe to add depth of flavor. Vegetable broth is used as the base of the soup, and can be homemade or store-bought. When selecting these ingredients, look for fresh, high-quality options. For the lentils, choose green or brown lentils, as they hold their shape well and have a mild flavor. For the carrots and cabbage, choose fresh, firm options with no signs of wilting or bruising.
How to Make hearty onepot lentil soup with carrots and cabbage for cozy evenings
Finely chop the onion and mince the garlic. This will help them cook evenly and quickly.
Heat a large pot over medium heat and add a tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the lentils, chopped carrots, and shredded cabbage to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, if desired.
Add a squeeze of fresh lemon juice to the soup, if desired, for a burst of brightness and flavor.
Tips for Perfect Results
Choose fresh, high-quality ingredients for the best flavor and texture.
Lentils can become mushy if overcooked. Cook until they are tender, but still retain some texture.
Onion and garlic add depth of flavor to the soup. Saute them at the beginning of the recipe for the best results.
Choose green or brown lentils for this recipe, as they hold their shape well and have a mild flavor.
Add your favorite spices or herbs to the soup for added flavor. Cumin, paprika, and thyme are all great options.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a soup with a gritty texture.
Fix: Rinse the lentils in a fine-mesh strainer before cooking to remove any debris or impurities.
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Overcooking the Vegetables: Overcooking the vegetables can result in a soup that is mushy and unappetizing.
Fix: Cook the vegetables until they are tender, but still retain some texture. Check the soup frequently to avoid overcooking.
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Not Seasoning the Soup: Failing to season the soup can result in a dish that is bland and unappetizing.
Fix: Season the soup with salt, pepper, and any other desired herbs or spices to add depth and flavor.
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Not Using the Right Type of Lentils: Using the wrong type of lentils can result in a soup that is unappetizing or difficult to cook.
Fix: Choose green or brown lentils for this recipe, as they hold their shape well and have a mild flavor.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Replace the vegetable broth with a vegan broth, and omit any animal-derived ingredients.
Replace the vegetable broth with a gluten-free broth, and omit any gluten-containing ingredients.
Use low-sodium broth and omit any added salt to reduce the sodium content of the soup.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it.
Store the soup in the refrigerator for up to 5 days. Reheat it gently over low heat, stirring occasionally, until warmed through.
Store the soup in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the soup?
Yes! You can freeze the soup for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
Is this recipe vegan?
This recipe can be made vegan by replacing the vegetable broth with a vegan broth and omitting any animal-derived ingredients.
Can I use different types of lentils?
Yes! You can use different types of lentils, such as red or yellow lentils, but keep in mind that they may have a slightly different cooking time and texture.
Can I add other ingredients to the soup?
Yes! You can add other ingredients, such as diced bell peppers, chopped kale, or cooked sausage, to the soup to make it your own.
How do I reheat the soup?
Reheat the soup gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
hearty onepot lentil soup with carrots and cabbage for cozy evenings
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 1 small head of cabbage, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat Oil and Sauté Onions. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add Garlic and Cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add Carrots and Cabbage. Add the chopped carrots and cabbage to the pot. Cook for 5 minutes, until they start to soften.
- Step 4: Add Lentils, Broth, and Tomatoes. Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
- Step 5: Bring to a Boil and Simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 6: Season and Serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat when ready to serve.
- Substitution: Use red or yellow lentils if green or brown lentils are not available.
- Pro tip: For an extra boost of flavor, add a splash of red wine vinegar before serving.
