Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This batch cooking hearty lentil and root vegetable soup with cabbage
- Easy to Make: This recipe is a breeze to prepare, and can be made in under an hour.
- Customizable: Feel free to add or substitute your favorite root vegetables to make the recipe your own.
- Nourishing: This soup is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Freezer Friendly: This recipe freezes beautifully, so you can enjoy it all winter long.
- Cost Effective: Lentils and root vegetables are affordable ingredients, making this recipe a great option for a budget-friendly meal.
- Comforting: There's something special about a warm, comforting bowl of soup that just can't be beat.
- Versatile: This recipe can be served as a main course, or as a side dish to your favorite meals.
- Delicious: The combination of flavors and textures in this soup is truly delicious, and is sure to become a new favorite.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, root vegetables, and cabbage. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The cabbage adds a nice crunch and a bit of bitterness to balance out the flavors. When selecting these ingredients, be sure to choose fresh, seasonal produce for the best flavor. You can also substitute other root vegetables, such as sweet potatoes or parsnips, if you prefer. For the lentils, be sure to rinse them well before cooking to remove any impurities.
How to Make batch cooking hearty lentil and root vegetable soup with cabbage
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, chopped, and 3 cloves of garlic, minced. Cook until the onion is translucent, about 5 minutes.
Add 2 carrots, chopped, 2 parsnips, chopped, and 2 celery stalks, chopped. Cook until the vegetables are tender, about 10 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
Add 1 head of cabbage, shredded, and cook until wilted, about 5 minutes.
Season with salt and pepper to taste, and serve hot. You can also add a squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs, such as parsley or thyme, for extra flavor.
Let the soup cool to room temperature, then refrigerate or freeze for later use. You can store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor of your soup. Choose fresh, seasonal produce for the best results.
Overcooking the vegetables can make them mushy and unappetizing. Cook them until they're tender, but still crisp.
Aromatics like onions, garlic, and celery add depth and complexity to your soup. Saute them in a little oil before adding the other ingredients.
Brown or green lentils work best in this recipe. They hold their shape and provide a nice texture contrast to the soft vegetables.
Add a pinch of cumin, coriander, or paprika to give your soup a unique flavor. You can also try adding a can of diced tomatoes for extra acidity.
Serve your soup with a side of crusty bread or a green salad for a filling and satisfying meal.
This soup freezes beautifully, so feel free to make a big batch and freeze it for later. Simply thaw and reheat when you're ready for a delicious and comforting meal.
If you like a little spice in your soup, add some red pepper flakes or diced jalapenos to give it a kick.
Common Mistakes to Avoid
-
Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
-
Not Sauteing the Aromatics:
Fix: Saute the onions, garlic, and celery in a little oil before adding the other ingredients. This will add depth and complexity to your soup.
-
Not Using Enough Liquid:
Fix: Use enough broth or water to cover the ingredients and allow for some extra liquid to cook off during simmering. This will ensure your soup is flavorful and tender.
-
Not Seasoning to Taste:
Fix: Taste and adjust the seasoning as you go. Add salt, pepper, and any other desired spices or herbs to bring out the flavors in your soup.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give your soup a spicy kick.
Roast the root vegetables in the oven before adding them to the soup for added depth of flavor.
Add a can of diced tomatoes to give your soup a tangy, acidic flavor.
Add a splash of heavy cream or coconut cream to give your soup a rich, creamy texture.
Replace the chicken broth with a vegan broth and omit any animal products for a vegan version of the soup.
Use gluten-free broth and omit any gluten-containing ingredients for a gluten-free version of the soup.
Storage & Make-Ahead
You can store the soup at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
You can store the soup in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
You can freeze the soup for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can freeze it in airtight containers or freezer bags.
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 recipe?
Yes, you can freeze this recipe for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can freeze it in airtight containers or freezer bags.
Is this recipe vegan?
No, this recipe is not vegan as it contains chicken broth. However, you can easily make it vegan by replacing the chicken broth with a vegan broth and omitting any animal products.
Can I use other types of lentils?
Yes, you can use other types of lentils, such as red or yellow lentils. However, keep in mind that they may have a slightly different texture and flavor than brown or green lentils.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe to make it your own. Some ideas include diced tomatoes, chopped kale, or sliced mushrooms. Feel free to experiment and find the combination that works best for you!
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and omit any gluten-containing ingredients. However, if you're cooking for someone with celiac disease, be sure to take proper cross-contamination precautions to avoid exposure to gluten.
batch cooking hearty lentil and root vegetable soup with cabbage
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped cabbage
- 4 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: Saute 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 1-2 minutes, until fragrant.
- Step 2: Add the carrots and potatoes. Add the chopped carrots and potatoes to the pot, stirring to combine with the onion and garlic. Cook for 5 minutes, until they begin to soften.
- Step 3: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer the soup, covered, for 20-25 minutes, until the lentils are tender.
- Step 5: Add the cabbage and thyme. Add the chopped cabbage and dried thyme to the pot, stirring to combine. Continue to simmer, covered, for an additional 5-10 minutes, until the cabbage is tender.
- Step 6: Season with salt and pepper. Season the soup with salt and pepper to taste, then serve hot.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: Use a slow cooker to prepare the soup, if desired. Simply saute the onion and garlic, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
