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Why You'll Love This one pot hearty lentil and cabbage soup with fresh herbs for cold nights
- Easy to Make: This recipe is a breeze to prepare, with just a few simple ingredients and one pot to clean up.
- Customizable: Feel free to get creative with your favorite herbs and spices to make this recipe your own.
- Nourishing: This soup is packed with protein, fiber, and vitamins to keep you full and energized.
- Comforting: There's something special about a warm, comforting bowl of soup that just feels like a big hug.
- Versatile: This recipe is perfect for any time of year, and can be enjoyed as a light lunch or a hearty dinner.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it a great option for meal prep.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for a quick and easy meal any time of the year.
- Budget-Friendly: This recipe is made with affordable, everyday ingredients that won't break the bank.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, cabbage, onions, garlic, and fresh herbs. The lentils provide a boost of protein and fiber, while the cabbage adds a nice crunch and a bit of sweetness. The onions and garlic are sautéed in olive oil to add a rich, savory flavor to the soup, and the fresh herbs - such as parsley, thyme, and rosemary - add a bright, refreshing flavor. When selecting your ingredients, be sure to choose fresh, high-quality options whenever possible. For the lentils, you can use either green or brown lentils, depending on your preference. The green lentils will hold their shape a bit better, while the brown lentils will break down and add a thicker, creamier texture to the soup. For the cabbage, you can use either green or red cabbage, or a combination of both. The red cabbage will add a beautiful pop of color to the soup, while the green cabbage will provide a slightly milder flavor.
How to Make one pot hearty lentil and cabbage soup with fresh herbs for cold nights
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 1 large onion, chopped, and 3 cloves of garlic, minced, to the pot and sauté until the onions are translucent, about 5 minutes.
Add 1 small head of cabbage, shredded, to the pot and sauté until it starts to soften, about 3-4 minutes.
Add 1 cup of 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.
Stir in 1/4 cup of chopped fresh herbs, such as parsley, thyme, and rosemary. Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with additional fresh herbs if desired. Enjoy!
Tips for Perfect Results
The quality of your ingredients will really make or break this recipe. Be sure to use fresh, high-quality options whenever possible.
The lentils should be tender, but still retain some of their texture. If you overcook them, they'll become mushy and unappetizing.
The seasoning in this recipe is really important. Be sure to taste the soup as you go and adjust the seasoning to your liking.
If you like a little heat in your soup, you can add some diced jalapenos or red pepper flakes to give it a boost.
The fresh herbs in this recipe are really what make it special. Feel free to experiment with different combinations to find the one you like best.
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 option.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Be sure to check the lentils frequently as they cook, and remove them from the heat as soon as they're tender. If you overcook them, they'll become mushy and unappetizing.
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Not Seasoning Enough:
Fix: Be sure to taste the soup as you go and adjust the seasoning to your liking. You can always add more salt or pepper, but it's harder to remove excess seasoning from the soup.
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Not Using Fresh Ingredients:
Fix: The quality of your ingredients will really make or break this recipe. Be sure to use fresh, high-quality options whenever possible, especially when it comes to the herbs and vegetables.
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Not Experimenting with Herbs:
Fix: The fresh herbs in this recipe are really what make it special. Don't be afraid to experiment with different combinations to find the one you like best.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some diced tomatoes and Italian seasoning to give the soup a Mediterranean twist.
Replace the chicken broth with a vegan broth and omit the honey to make the soup vegan-friendly.
Use low-sodium broth and omit the added salt to make the soup a low-sodium option.
Storage & Make-Ahead
The 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.
The soup can be stored in the refrigerator for up to 5 days. Be sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Be sure to cool it 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, and thaw it overnight in the refrigerator or thaw it quickly by submerging the container in cold water.
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! The soup can be frozen for up to 3 months. Be sure to cool it 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, and thaw it overnight in the refrigerator or thaw it quickly by submerging the container in cold water.
Is this soup vegan-friendly?
The original recipe includes chicken broth, which is not vegan-friendly. However, you can easily make a vegan version by replacing the chicken broth with a vegan broth and omitting the honey. You can also use a vegan-friendly sweetener like maple syrup if you prefer.
Can I customize this recipe with my favorite herbs?
Absolutely! The fresh herbs in this recipe are really what make it special. Feel free to experiment with different combinations to find the one you like best. Some other herbs that pair well with lentils and cabbage include thyme, rosemary, and parsley.
Is this soup gluten-free?
The original recipe is gluten-free, but be sure to check the ingredients of your broth and any added seasonings to ensure they are gluten-free as well. Some broths and seasonings may contain gluten, so it's always a good idea to double-check the labels.
Can I make this soup in a slow cooker?
Yes! You can easily make this soup in a slow cooker. Simply sauté the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The lentils and cabbage will be tender and the flavors will be rich and delicious.
Can I add other ingredients to this soup?
Yes! This soup is a great base for adding other ingredients to make it your own. Some ideas include diced carrots, chopped bell peppers, or sliced mushrooms. You can also add some heat with diced jalapenos or red pepper flakes, or add some creaminess with a splash of heavy cream or coconut milk.
one pot hearty lentil and cabbage soup with fresh herbs for cold nights
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chopped cabbage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, 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
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
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 celery. Add the chopped carrots and celery to the pot and 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 and bring to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 5: Add the cabbage and herbs. Add the chopped cabbage, dried thyme, salt, and pepper to the pot. Stir to combine and cook for an additional 5-10 minutes, or until the cabbage is tender.
- Step 6: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and dill.
- Step 7: Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
- Step 8: Reheat and enjoy. Reheat the soup over low heat, adding a little water if needed to achieve the desired consistency.
Recipe Notes
- To make this recipe in a slow cooker, brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
- For a creamier soup, add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
- To add some heat, add a diced jalapeño pepper to the pot with the onion and garlic.
- This recipe makes 4-6 servings, so feel free to halve or double the ingredients as needed.
- You can also use green or yellow split peas instead of lentils, if preferred.
- For a clearer broth, skim off any foam that rises to the surface during cooking.
