Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This One-Pot Lentil and Cabbage Soup with Carrots for Family Meal Prep
- Easy to Make: This recipe is a breeze to prepare, requiring only one pot and about 30 minutes of active cooking time.
- Nourishing Ingredients: Lentils, cabbage, and carrots provide a boost of protein, fiber, and vitamins, making this soup a nutritious and satisfying meal.
- Customizable: Feel free to add your favorite spices, herbs, or other vegetables to make the recipe your own.
- Make-Ahead Friendly: This soup can be prepared up to 2 days in advance, making it perfect for meal prep or a quick weeknight dinner.
- Budget-Friendly: Lentils and vegetables are affordable ingredients, making this recipe a great option for those on a budget.
- Freezer Friendly: This soup freezes beautifully, so you can enjoy it for months to come.
- Perfect for a Crowd: This recipe makes a large batch of soup, making it perfect for feeding a crowd or meal prepping for the week.
- Delicious: The combination of flavors and textures in this soup is absolutely delicious, and I know you'll love it just as much as I do.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, carrots, onions, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while cabbage and carrots add natural sweetness and crunch. Onions and garlic add a depth of flavor, and vegetable broth helps to bring all the ingredients together. When selecting these ingredients, be sure to choose fresh, high-quality options. For the lentils, look for green or brown lentils, as they hold their shape well during cooking. For the cabbage, choose a firm, dense head with crisp leaves. For the carrots, select firm, straight carrots with no signs of bruising or soft spots.
How to Make One-Pot Lentil and Cabbage Soup with Carrots for Family Meal Prep
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add 2 medium carrots, peeled and chopped, and 1 small cabbage, chopped, to the pot. 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. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, simply warm the soup over low heat, stirring occasionally, until heated through.
Tips for Perfect Results
Fresh ingredients will result in a more flavorful and nutritious soup. Be sure to choose the freshest vegetables and herbs you can find.
Lentils can become mushy if overcooked. Be sure to check them regularly during the cooking time and remove from heat when they are tender but still retain some texture.
Onions, garlic, and carrots add a depth of flavor to the soup. Be sure to sauté them until they are tender and fragrant before adding the other ingredients.
This recipe is a great base for experimentation with different spices and herbs. Feel free to add your favorite spices or herbs to give the soup a unique flavor.
This soup is hearty enough to be a meal on its own, but you can also serve it with some crusty bread or a side salad for a more filling meal.
This soup freezes beautifully, making it a great option for meal prep or a quick weeknight dinner. Simply thaw and reheat when you're ready to eat.
This recipe is a great base for customization. Feel free to add your favorite ingredients or spices to make the soup your own.
This recipe is a great option for a family meal. You can make it together with your loved ones and enjoy it as a team.
Common Mistakes to Avoid
-
Not Rinsing the Lentils:
Fix: Be sure to rinse the lentils before adding them to the pot to remove any impurities or debris.
-
Overcooking the Vegetables:
Fix: Be sure to check the vegetables regularly during the cooking time and remove from heat when they are tender but still crisp.
-
Not Seasoning the Soup:
Fix: Be sure to season the soup with salt and pepper to taste before serving.
-
Not Using Fresh Ingredients:
Fix: Be sure to use fresh ingredients, including vegetables and herbs, to get the best flavor and texture.
Variations & Substitutions
Add some heat to the soup by adding a diced jalapeno or serrano pepper to the pot during the cooking time.
Roast the vegetables in the oven before adding them to the pot for added depth of flavor.
Add some canned diced tomatoes to the pot for a burst of juicy flavor.
Replace the vegetable broth with a vegan broth and omit any animal-based ingredients for a vegan-friendly version.
Replace the vegetable broth with a gluten-free broth and omit any gluten-containing ingredients for a gluten-free version.
Use low-sodium broth and omit any high-sodium ingredients for a low-sodium version.
Storage & Make-Ahead
Let the soup cool, then transfer it to an airtight container and store at room temperature for up to 24 hours.
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days.
Let the soup cool, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight or thaw it in the microwave.
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. Let it cool, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight or thaw it in the microwave.
Is this soup vegan?
This recipe can be made vegan by replacing the vegetable broth with a vegan broth and omitting any animal-based ingredients. Simply use a vegan-friendly broth and you're good to go!
Can I add other vegetables to the soup?
Absolutely! This recipe is a great base for adding your favorite vegetables. Simply chop them up and add them to the pot during the cooking time. Some great options include diced bell peppers, chopped kale, or sliced mushrooms.
Can I make this soup in a slow cooker?
Yes! This recipe can be made in a slow cooker. Simply brown the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this soup gluten-free?
This recipe can be made gluten-free by replacing the vegetable broth with a gluten-free broth and omitting any gluten-containing ingredients. Simply use a gluten-free broth and you're good to go!
Can I serve this soup as a main course?
Yes! This soup is hearty enough to be served as a main course. Simply add some crusty bread or a side salad and you've got a complete meal.
Can I make this soup in a Dutch oven?
Yes! This recipe can be made in a Dutch oven. Simply brown the onions and garlic in the pot, then add the remaining ingredients and cook over low heat for 30-40 minutes, or until the soup is hot and the flavors have melded together.
onepot lentil and cabbage soup with carrots for family meal prep
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
- 4 cups vegetable broth
- 1 can 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 1-2 minutes, until fragrant.
- Step 2: Add the carrots and cabbage. Add the chopped carrots and cabbage to the pot, cooking for 5-7 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 for 20-25 minutes, until the lentils are tender.
- Step 5: Season with thyme, salt, and pepper. Stir in the dried thyme, salt, and pepper. Taste and adjust the seasoning as needed.
- Step 6: Serve and enjoy. Serve the soup 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, reheating when ready to serve.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if preferred.
- Pro tip: For an extra boost of flavor, add a splash of red wine vinegar or lemon juice to the soup before serving.
