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Why You'll Love This batch cooked lentil soup with cabbage and carrots for easy dinners
- Easy to Make: This recipe is incredibly simple to prepare, requiring minimal effort and time.
- Customizable: Feel free to experiment with different spices and ingredients to make the recipe your own.
- Packed with Nutrients: Lentils, cabbage, and carrots are all nutrient-dense ingredients that provide a range of health benefits.
- Batch Cooking: This recipe makes a large batch of soup, perfect for meal prep or feeding a crowd.
- Freezer-Friendly: The soup can be frozen for up to 3 months, making it a great option for future meals.
- Affordable: The ingredients used in this recipe are budget-friendly and accessible.
- Delicious: The combination of flavors and textures in this recipe creates a truly delicious and satisfying meal.
- Comforting: This soup is the perfect comfort food, perfect for a cold winter's night or a cozy evening in.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, carrots, onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the cabbage and carrots add natural sweetness and crunch. The onions and garlic add a depth of flavor, and the vegetable broth helps to bring all the ingredients together. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the lentils, you can use either green or brown lentils, depending on your preference. For the cabbage, choose a firm and dense head, and for the carrots, select a bunch with bright orange color and no signs of wilting.
How to Make batch cooked lentil soup with cabbage and carrots for easy dinners
Chop 2 medium onions and 3 cloves of garlic, and sauté them in a large pot over medium heat until softened, about 5 minutes.
Add 1 medium cabbage, shredded, and 4 medium carrots, peeled and chopped, to the pot, and cook for an additional 5 minutes, stirring occasionally.
Add 1 cup of dried green or brown lentils, rinsed and drained, and 4 cups of vegetable broth to the pot, and bring to a boil.
Reduce the heat to low and simmer the soup, covered, for 30-40 minutes, or until the lentils are tender.
Season the soup with salt and pepper to taste, and serve hot, garnished with chopped fresh herbs, if desired.
Let the soup cool, then refrigerate or freeze for later use.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and carrots to the pot for added depth of flavor.
Feel free to experiment with different spices and herbs to make the recipe your own.
Use a high-quality vegetable broth to add depth and richness to the soup.
Let the soup rest for at least 10-15 minutes before serving to allow the flavors to meld together.
Freeze the soup for up to 3 months for a quick and easy meal later.
Reheat the soup to an internal temperature of at least 165°F (74°C) to ensure food safety.
Common Mistakes to Avoid
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Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing. Cook them until they're tender, but still retain some texture.
Fix: Check the lentils frequently during the cooking time, and remove them from the heat as soon as they're tender.
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Not Using Enough Broth: Not using enough broth can result in a thick and starchy soup. Use enough broth to cover the ingredients and create a rich and flavorful soup.
Fix: Use at least 4 cups of broth, and adjust to taste.
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Not Seasoning Enough: Not seasoning the soup enough can result in a bland and unappetizing flavor. Season the soup with salt, pepper, and other herbs and spices to taste.
Fix: Taste the soup frequently during the cooking time, and adjust the seasoning as needed.
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Not Letting it Rest: Not letting the soup rest can result in a soup that's not fully flavorful and textured. Let the soup rest for at least 10-15 minutes before serving.
Fix: Let the soup rest for at least 10-15 minutes before serving, and reheat it gently before serving.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to the pot for an extra kick of heat.
Roast the vegetables in the oven before adding them to the pot for a deeper and richer flavor.
Add chopped kale to the pot during the last 10 minutes of cooking for a nutritious and delicious twist.
Use vegan broth and omit any animal-derived ingredients to make the soup vegan-friendly.
Use gluten-free broth and omit any gluten-containing ingredients to make the soup gluten-free.
Add cooked quinoa to the soup for a protein-packed and filling meal.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. Reheat it gently before serving.
Store the soup in the refrigerator for up to 5 days. Reheat it gently before serving.
Store the soup in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently before serving.
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 this soup?
Yes, you can freeze this soup for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently before serving.
Is this soup vegan?
This soup can be made vegan by using vegan broth and omitting any animal-derived ingredients. Simply substitute the broth with a vegan option, and you're good to go!
Can I add other ingredients to this soup?
Absolutely! This soup is a great base for adding other ingredients. Some ideas include diced bell peppers, chopped kale, or cooked quinoa. Feel free to experiment and make the recipe your own.
How do I reheat this soup?
To reheat this soup, simply place it in a pot over low heat, and warm it gently, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave, but be careful not to overheat it.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic, then add all the ingredients to the slow cooker, and cook on low for 6-8 hours. This is a great option for a hands-off meal.
Is this soup gluten-free?
This soup can be made gluten-free by using gluten-free broth and omitting any gluten-containing ingredients. Simply substitute the broth with a gluten-free option, and you're good to go!
How do I store this soup?
To store this soup, simply place it in an airtight container in the refrigerator, and keep it for up to 5 days. You can also freeze it for up to 3 months. When you're ready to eat it, simply thaw it overnight in the refrigerator, then reheat it gently before serving.
batch cooked lentil soup with cabbage and carrots for easy dinners
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chopped cabbage
- 3 medium carrots, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 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: Sauté the Onion and Garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Step 2: Add the Lentils and Broth. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Simmer the Soup. Reduce the heat to low and simmer the soup, covered, for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the Cabbage and Carrots. Add the chopped cabbage and carrots to the pot. Continue to simmer the soup, covered, for an additional 10-15 minutes, or until the vegetables are tender.
- Step 5: Season and Serve. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh herbs, if desired.
- Step 6: Store Leftovers. Let the soup cool, then refrigerate or freeze for later use. Reheat the soup over low heat, adding a little water if needed to achieve the desired consistency.
Recipe Notes
- To make the soup more substantial, add some diced potatoes or other root vegetables.
- For a creamier soup, add a splash of heavy cream or coconut milk towards the end of cooking time.
- To make the soup ahead, cook the lentils and vegetables, then refrigerate or freeze until ready to reheat.
- Experiment with different spices and seasonings to give the soup a unique flavor.
