Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This onepot garlic and herb lentil soup with cabbage and root vegetables
- Easy to Make: This recipe is a one-pot wonder, making it easy to prepare and clean up.
- Packed with Nutrition: Lentils are a great source of protein and fiber, making this soup a nutritious and filling option.
- Customizable: Feel free to add your favorite vegetables or spices to make this recipe your own.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later use.
- Comforting and Delicious: The combination of garlic, herbs, and lentils creates a rich and satisfying flavor profile.
- Versatile: Serve this soup as a main course or use it as a side dish for your favorite meals.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch of soup, making it a great option for meal prep or feeding a crowd.
- Perfect for Any Time of Year: Whether you're looking for a warm and cozy soup for winter or a light and refreshing option for spring, this recipe is perfect for any season.
Ingredient Breakdown
The key ingredients in this recipe are lentils, garlic, herbs, cabbage, and root vegetables. The lentils provide a boost of protein and fiber, while the garlic and herbs add a rich and aromatic flavor. The cabbage and root vegetables add natural sweetness and texture to the soup. When selecting these ingredients, look for high-quality options that are fresh and flavorful. For the lentils, choose a type that is specifically labeled as "green" or "brown" lentils, as these will hold their shape best in the soup. For the garlic, use fresh cloves and mince them yourself for the best flavor. For the herbs, choose a combination of fresh and dried options to add depth and complexity to the soup.
How to Make onepot garlic and herb lentil soup with cabbage and root vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 3 cloves of minced garlic and 1 tablespoon of chopped fresh herbs (such as parsley, rosemary, or thyme) and cook, stirring occasionally, until the garlic is fragrant and slightly softened, about 4-5 minutes.
Add 1 cup of brown or green lentils, 1 medium onion (chopped), 2 medium carrots (peeled and chopped), and 2 medium potatoes (peeled and chopped) to the pot. Cook, stirring occasionally, until the vegetables are slightly tender, about 5-7 minutes.
Add 1 medium head of cabbage (chopped) and 4 cups of vegetable 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, pepper, and a squeeze of fresh lemon juice. Serve hot, garnished with chopped fresh herbs and a dollop of yogurt or sour cream, if desired.
If you like a little heat in your soup, add 1-2 teaspoons of diced jalapeño or red pepper flakes to the pot during the last 10 minutes of cooking.
If you like a creamy soup, stir in 1/4 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
Tips for Perfect Results
Choose fresh, flavorful ingredients to get the best results. This includes using high-quality lentils, fresh herbs, and aromatic spices.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make the lentils mushy and unappetizing.
Add a squeeze of fresh lemon juice or a splash of vinegar at the end of cooking to brighten the flavors and balance the richness of the soup.
Try adding different spices or herbs to the soup to give it a unique flavor. Some options include cumin, coriander, or smoked paprika.
Choose a large, heavy pot with a tight-fitting lid to cook the soup. This will help to distribute the heat evenly and prevent the soup from burning or scorching.
Let the soup rest for 10-15 minutes before serving to allow the flavors to meld together and the soup to cool slightly.
Consider freezing the soup for later use. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months.
When reheating the soup, do so gently to prevent the soup from burning or scorching. You can reheat it on the stovetop or in the microwave, stirring occasionally, until the soup is hot and steaming.
Common Mistakes to Avoid
-
Overcooking the Lentils:
Fix: Cook the lentils until they are tender, but still retain some texture. Check the lentils frequently during the cooking time to avoid overcooking.
-
Not Using Enough Liquid:
Fix: Use enough liquid to cover the lentils and vegetables, and adjust the amount of liquid as needed to achieve the desired consistency.
-
Not Seasoning Enough:
Fix: Season the soup generously with salt, pepper, and other spices to bring out the flavors of the ingredients.
-
Not Letting it Rest:
Fix: Let the soup rest for 10-15 minutes before serving to allow the flavors to meld together and the soup to cool slightly.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to the soup for an extra kick of heat.
Stir in heavy cream or half-and-half to give the soup a rich and creamy texture.
Replace the chicken broth with vegetable broth and omit any dairy products to make the soup vegan-friendly.
Use gluten-free broth and be mindful of any gluten-containing ingredients to make the soup gluten-free.
Use low-sodium broth and omit any added salt to make the soup low in sodium.
Cook the soup in a slow cooker for 6-8 hours on low or 3-4 hours on high for a hands-off and convenient meal.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat the soup gently over low heat, stirring occasionally, until hot and steaming.
Store the soup in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator or reheat it frozen in the microwave or on the stovetop, stirring occasionally, until hot and steaming.
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.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and are mindful of any gluten-containing ingredients. Be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Can I use different types of lentils?
Yes, you can use different types of lentils in this recipe. However, keep in mind that different types of lentils have varying cooking times and textures. For example, red lentils cook more quickly and become mushy, while green or brown lentils hold their shape better.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat and stir occasionally until hot and steaming. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.
Can I add other ingredients to the soup?
Yes, feel free to add other ingredients to the soup to make it your own. Some ideas include diced ham or bacon, chopped kale or spinach, or a can of diced tomatoes.
Is this recipe suitable for a slow cooker?
Yes, this recipe is perfect for a slow cooker. Simply cook the soup on low for 6-8 hours or on high for 3-4 hours. This is a great option for a hands-off and convenient meal.
Can I freeze the soup in individual portions?
Yes, you can freeze the soup in individual portions for a quick and easy meal. Simply ladle the soup into airtight containers or freezer bags and store in the freezer for up to 3 months. Thaw and reheat as needed.
How do I know if the soup is done?
The soup is done when the lentils are tender and the vegetables are cooked through. You can check for doneness by tasting the soup and adjusting the seasoning as needed. If the soup is too thick, you can add a little more broth or water. If it's too thin, you can simmer it for a few more minutes to reduce the liquid.
onepot garlic and herb lentil soup with cabbage and root vegetables
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 small head of cabbage, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Sauté the Onion and Garlic. In a large pot, heat the olive oil 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 Lentils and Vegetables. Add the chopped carrots, potatoes, and cabbage to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Step 3: Add the Broth and Herbs. Pour in the vegetable broth, dried thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- Step 4: Simmer the Soup. Reduce the heat to low and simmer the soup, covered, for 25-30 minutes, or until the lentils and 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
- For a creamier soup, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
- To make this recipe vegan, use a vegan-friendly broth and omit any animal-derived ingredients.
- For an extra boost of flavor, add a teaspoon of smoked paprika or ground cumin to the pot during cooking.
- This soup freezes well, so feel free to make a batch and store it in the freezer for up to 3 months.
