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Why You'll Love This cozy one pot lentil soup with carrots cabbage and kale
- Easy to Make: This recipe is a breeze to prepare - just sauté the onions and garlic, add the remaining ingredients, and let it simmer until the lentils are tender.
- Packed with Nutrients: This soup is a nutritional powerhouse, with lentils providing protein and fiber, and the carrots and cabbage adding vitamins and minerals.
- Customizable: Feel free to add your favorite spices or herbs to make this recipe your own - the possibilities are endless!
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze and reducing waste.
- Comforting and Cozy: This soup is the perfect remedy for a chilly day - it's warm, comforting, and sure to become a new favorite.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later - perfect for meal prep or a quick weeknight dinner.
- Budget-Friendly: This recipe is made with affordable, everyday ingredients - no fancy or expensive ingredients required.
- Delicious and Flavorful: This soup is packed with flavor, thanks to the combination of sautéed onions and garlic, tender lentils, and sweet carrots and cabbage.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, carrots, cabbage, and kale. The lentils provide a boost of protein and fiber, while the carrots and cabbage add natural sweetness and a pop of color. The kale adds a burst of freshness and nutrition, making this soup a nutritional powerhouse. When selecting these ingredients, choose fresh, high-quality options - look for firm, crisp carrots and cabbage, and fresh, curly kale. For the lentils, use green or brown lentils, as they hold their shape well and provide a nice texture.
How to Make cozy one pot lentil soup with carrots cabbage and kale
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, and 1 cup of shredded cabbage to the pot. Cook until the carrots are tender, about 5 minutes.
Add 1 cup of dried green or brown lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add 1 cup of chopped kale to the pot and cook until wilted, about 5 minutes.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients, including carrots, cabbage, and kale, for the best flavor and texture.
Cook the lentils until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add aromatics, such as onions and garlic, to the pot for added depth of flavor.
Use a high-quality vegetable broth that's low in sodium for the best flavor.
Add your favorite spices or herbs to the pot for added flavor and depth.
Serve the soup with a side of crusty bread for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Lentils: What goes wrong: Overcooking the lentils can make them mushy and unappetizing.
Fix: Cook the lentils until they're tender, but still hold their shape. Check the lentils frequently during the cooking time to avoid overcooking.
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Not Using Fresh Ingredients: What goes wrong: Using old or low-quality ingredients can result in a lackluster flavor and texture.
Fix: Choose fresh, high-quality ingredients, including carrots, cabbage, and kale, for the best flavor and texture.
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Not Adding Enough Aromatics: What goes wrong: Not adding enough aromatics, such as onions and garlic, can result in a lack of depth of flavor.
Fix: Add aromatics, such as onions and garlic, to the pot for added depth of flavor.
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Using the Wrong Broth: What goes wrong: Using a low-quality broth can result in a lackluster flavor.
Fix: Use a high-quality vegetable broth that's low in sodium for the best flavor.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to the pot for an extra kick of heat.
Use vegan broth and omit any animal-based ingredients for a vegan-friendly version.
Use gluten-free broth and omit any gluten-containing ingredients for a gluten-free version.
Add some heat to the pot with diced jalapeños or red pepper flakes.
Add some smokiness to the pot with smoked paprika or chipotle peppers.
Add some freshness to the pot with chopped fresh herbs, such as parsley or cilantro.
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 to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) 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 the soup overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
You can use either green or brown lentils for this recipe. Green lentils have a slightly sweeter flavor and a softer texture, while brown lentils have a nuttier flavor and a firmer texture. Both types will work well in this recipe.
Can I add other ingredients to this soup?
Yes! You can add other ingredients to this soup to make it your own. Some ideas include diced bell peppers, chopped fresh herbs, or a squeeze of fresh lemon juice. Feel free to experiment and find your favorite combination!
Is this soup gluten-free?
Yes! This soup is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free broth and omit any gluten-containing ingredients.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How long does this soup last in the fridge?
This soup will last for up to 5 days in the fridge. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Can I can this soup?
Yes! You can can this soup using a pressure canner or a water bath canner. Follow safe canning practices to ensure the soup is properly sterilized and sealed.
cozy one pot lentil soup with carrots cabbage and kale
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 1 small head of cabbage, chopped
- 2 cups chopped kale, stems removed
- 2 tablespoons olive oil
- 1 small 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 (14.5 oz) diced tomatoes
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 lentils and spices. Add the rinsed lentils, thyme, salt, and pepper to the pot. Cook for 1-2 minutes, until the lentils are coated with the spices.
- Step 3: Add the chopped carrots and cabbage. Add the chopped carrots and cabbage to the pot. Cook for 5 minutes, until they begin to soften.
- Step 4: Add the broth, diced tomatoes, and kale. Add the vegetable broth, diced tomatoes, and chopped kale to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender.
- Step 5: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
- Step 6: 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 3 months.
- Make ahead: The soup can be made ahead and refrigerated or frozen for later use.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: Use a high-quality vegetable broth for the best flavor.
- Variation: Add diced bell peppers or zucchini to the pot for added flavor and nutrition.
- Nutrition tip: Lentils are a good source of protein, fiber, and minerals, making this soup a nutritious and filling option.
