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Why You'll Love This onepot lentil and cabbage soup with winter greens for meal prep
- Easy to Make: This recipe is a one-pot wonder, making it easy to prepare and clean up.
- Packed with Nutrients: Lentils, cabbage, and winter greens provide a boost of protein, fiber, and vitamins.
- Customizable: Feel free to experiment with different spices and seasonings to make the recipe your own.
- Meal Prep Friendly: This recipe makes a large batch, perfect for meal prep or freezing for later.
- Comforting and Delicious: The combination of flavors and textures will leave you feeling cozy and satisfied.
- Budget-Friendly: This recipe uses affordable ingredients, making it a great option for a weeknight dinner.
- Perfect for Winter: The hearty, warming nature of this soup makes it perfect for the cold winter months.
- Make-Ahead Friendly: This recipe can be made ahead of time, making it perfect for a busy schedule.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, winter greens, onions, garlic, and a blend of spices. The lentils provide a boost of protein and fiber, while the cabbage and winter greens add a nice crunch and a burst of freshness. The onions and garlic add a depth of flavor, and the spices bring everything together. When selecting these ingredients, choose fresh, high-quality options. For the lentils, look for green or brown lentils, as they hold their shape well and have a slightly sweet flavor. For the cabbage, choose a firm, dense head, and for the winter greens, opt for a mix of kale, spinach, and collard greens.
How to Make onepot lentil and cabbage soup with winter greens for meal prep
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, diced, and cook until translucent, about 5 minutes.
Add 3 cloves of minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
Add 1 cup of dried green or brown lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add 1 head of cabbage, shredded, and 2 cups of winter greens. Cook for an additional 5-7 minutes, or until the cabbage is tender.
Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of ground cumin. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh herbs and a dollop of yogurt or sour cream, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure 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 the cabbage towards the end of cooking time, so it retains its crunch and flavor.
Feel free to experiment with different spices and seasonings to make the recipe your own.
This recipe makes a large batch, perfect for meal prep or freezing for later.
Add a dollop of yogurt or sour cream to the soup for an extra creamy and delicious touch.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still hold their shape. If you notice they're becoming mushy, remove them from the heat immediately.
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Not Sautéing the Onions and Garlic:
Fix: Take the time to sauté the onions and garlic until they're translucent and fragrant. This step adds a depth of flavor to the soup.
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Not Adding Enough Liquid:
Fix: Make sure to add enough broth and water to the pot, so the lentils and vegetables are fully submerged. This ensures they cook evenly and prevents the soup from becoming too thick.
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Not Seasoning the Soup:
Fix: Take the time to season the soup with salt, pepper, and your choice of spices. This enhances the flavor and makes the soup more enjoyable to eat.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to give the soup a spicy kick.
Replace the yogurt or sour cream with a vegan alternative, such as soy yogurt or coconut cream.
Use gluten-free broth and be mindful of the type of spices and seasonings used, as some may contain gluten.
Use low-sodium broth and be mindful of the amount of salt added to the soup.
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 an airtight container 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 an airtight container or freezer bag in the freezer for up to 3 months. When ready to eat, thaw the soup overnight in the refrigerator and 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 use different types of lentils?
Yes, you can use different types of lentils, such as red or yellow lentils. However, keep in mind that the cooking time may vary depending on the type of lentil used. Green or brown lentils work best for this recipe, as they hold their shape well and have a slightly sweet flavor.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup, such as diced carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly, so the vegetables are tender but not overcooked.
Is this recipe suitable for a vegan diet?
Yes, this recipe is suitable for a vegan diet, as long as you use vegan-friendly broth and avoid adding any animal products, such as yogurt or sour cream. You can replace these ingredients with vegan alternatives, such as soy yogurt or coconut cream.
Can I freeze the soup for later?
Yes, you can freeze the soup for later. Store it in an airtight container or freezer bag in the freezer for up to 3 months. When ready to eat, thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown 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.
onepot lentil and cabbage soup with winter greens for meal prep
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chopped cabbage
- 2 cups mixed winter greens (kale, spinach, collard greens)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Sauté the onion, garlic, carrot, and celery. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 2: Add the lentils, cabbage, and winter greens. Add the rinsed lentils, chopped cabbage, and mixed winter greens to the pot. Cook for 2-3 minutes, stirring occasionally, until the greens start to wilt.
- Step 3: Add the diced tomatoes, vegetable broth, and thyme. Add the can of diced tomatoes, vegetable broth, and dried thyme 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, or until the lentils are tender.
- Step 5: Season with salt and pepper. Season the soup with salt and pepper to taste, then serve hot.
- Step 6: Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Make ahead: Prepare the soup up to 2 days in advance, then reheat and serve.
- Substitution: Swap the lentils with chickpeas or other legumes if desired.
- Pro tip: Use a variety of winter greens, such as kale, spinach, and collard greens, for a nutritious and flavorful soup.
