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Why You'll Love This cozy onepot lentil soup with carrots and cabbage for cold nights
- Easy to Make: This recipe requires just one pot and a few simple ingredients, making it perfect for busy weeknights or casual weekend meals.
- Customizable: Want to add some extra spice or smokiness? This recipe is easily customizable to suit your tastes.
- Nutritious: Lentils are a great source of protein and fiber, making this soup a healthy and satisfying option.
- Comforting: There's nothing quite like a warm, comforting bowl of soup to soothe the soul on a chilly winter night.
- Affordable: This recipe is budget-friendly and uses ingredients that are likely already in your pantry.
- Make-Ahead: This soup can be made ahead of time and refrigerated or frozen for later use.
- Perfect for Crowds: This recipe makes a large batch of soup, making it perfect for feeding a crowd or meal-prepping for the week.
- Flavorful: The combination of tender lentils, sweet carrots, and crunchy cabbage, all simmered in a rich and flavorful broth, is a true delight for the senses.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, cabbage, onion, garlic, and broth. The lentils provide a boost of protein and fiber, while the carrots and cabbage add natural sweetness and crunch. The onion and garlic add a depth of flavor, while the broth brings everything together. When selecting these ingredients, look for fresh and high-quality options. Choose lentils that are free of debris and have a nice green color, and opt for carrots and cabbage that are firm and crisp. For the onion and garlic, choose bulbs that are heavy for their size and have a nice, papery skin. Finally, use a high-quality broth that is low in sodium and made with wholesome ingredients.
How to Make cozy onepot lentil soup with carrots and cabbage for cold nights
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, chopped, and 3 cloves of garlic, minced. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add 2 carrots, peeled and chopped, and 1 head of cabbage, chopped, to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add 1 cup of lentils, rinsed and drained, and 4 cups of broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
If desired, add some diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
If desired, add some chopped bacon or ham to the pot for a smoky, savory flavor.
Tips for Perfect Results
Using a high-quality broth is essential for a rich and flavorful soup. Look for a broth that is low in sodium and made with wholesome ingredients.
Lentils can become mushy and unappetizing if overcooked. Cook them until they are tender, but still retain some texture.
Adding aromatics like onion, garlic, and carrots to the pot can add a depth of flavor to the soup. Saute them until they are tender and fragrant before adding the lentils and broth.
Fresh herbs like parsley, thyme, and rosemary can add a bright and freshness to the soup. Chop them up and add them to the pot during the last few minutes of cooking.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you. Some options include cumin, coriander, and paprika.
Turn this soup into a meal by serving it with some crusty bread, a side salad, or some roasted vegetables.
This soup freezes beautifully, making it a great option for meal prep or for storing leftovers. Simply freeze the soup in airtight containers or freezer bags and reheat when needed.
Don't be afraid to customize this recipe to your taste. Add your favorite vegetables, spices, or seasonings to make it your own.
Common Mistakes to Avoid
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Overcooking the Lentils: Lentils can become mushy and unappetizing if overcooked. Cook them until they are tender, but still retain some texture.
Fix: Check the lentils frequently during the last 10 minutes of cooking and remove them from the heat when they are tender.
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Not Using Enough Broth: Using too little broth can result in a thick and unappetizing soup. Make sure to use enough broth to cover the lentils and vegetables.
Fix: Use at least 4 cups of broth for this recipe, and adjust to taste.
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Not Sauteing the Aromatics: Sauteing the aromatics like onion, garlic, and carrots can add a depth of flavor to the soup. Make sure to saute them until they are tender and fragrant before adding the lentils and broth.
Fix: Saute the aromatics in a little bit of oil until they are tender and fragrant, then add the lentils and broth.
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Not Seasoning the Soup: Not seasoning the soup can result in a bland and unappetizing flavor. Make sure to season the soup with salt, pepper, and any other desired spices or herbs.
Fix: Season the soup with salt, pepper, and any other desired spices or herbs during the last 10 minutes of cooking.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Add some chopped bacon or ham to the pot for a smoky, savory flavor.
Roast some vegetables like carrots, Brussels sprouts, and sweet potatoes in the oven before adding them to the pot for added depth of flavor.
Add some chopped spinach and crumbled feta cheese to the pot during the last 10 minutes of cooking for a creamy and tangy flavor.
Add some sliced sausage and chopped kale to the pot for a hearty and satisfying flavor.
Use vegetable broth instead of chicken broth and omit any animal products like bacon or feta cheese for a vegan version of the recipe.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
This soup can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, whisking occasionally, until warmed through.
This soup can be frozen for up to 3 months. Freeze it in airtight containers or freezer bags, then reheat it gently over low heat, whisking 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 this soup?
Yes! This soup freezes beautifully. Freeze it in airtight containers or freezer bags, then reheat it gently over low heat, whisking occasionally, until warmed through.
Can I use different types of lentils?
Yes! You can use different types of lentils, such as green or yellow lentils, but keep in mind that they may have a slightly different texture and flavor. Brown or green lentils work best for this recipe.
Can I add other vegetables to the soup?
Yes! You can add other vegetables, such as diced bell peppers, chopped mushrooms, or sliced zucchini, to the soup. Just be sure to adjust the cooking time accordingly.
Is this soup vegan?
No, this soup is not vegan as it contains chicken broth. However, you can easily make it vegan by using vegetable broth instead.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Can I make this soup in a pressure cooker?
Yes! You can make this soup in a pressure cooker. Simply brown the onion and garlic, then add all the ingredients to the pressure cooker and cook for 10-15 minutes.
How long does it take to cook the lentils?
The cooking time for lentils can vary depending on the type and age of the lentils. Generally, brown or green lentils take about 20-25 minutes to cook, while red or yellow lentils take about 15-20 minutes.
cozy onepot lentil soup with carrots and cabbage for cold nights
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chopped carrots
- 1 cup chopped cabbage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and thyme. Add the minced garlic and dried thyme to the pot. Cook for 1 minute, until fragrant.
- Add the carrots and cabbage. Add the chopped carrots and cabbage to the pot. Cook for 5 minutes, until they start to soften.
- Add the lentils and broth. Add the rinsed lentils, vegetable broth, diced tomatoes, salt, and pepper to the pot. Stir to combine.
- Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender.
- Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
- Optional: blend for a creamy soup. If desired, use an immersion blender to blend the soup for a creamy texture.
- Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the carrots for other root vegetables, such as parsnips or turnips.
- Pro tip: Use red or yellow lentils for a different flavor and texture.
- Variation: Add other spices, such as cumin or paprika, for a unique flavor.
- Dietary restriction: This recipe is vegetarian and vegan-friendly.
