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Why You'll Love This budget-friendly one-pot lentil and cabbage soup with garlic and herbs
- Easy to Make: This recipe is a breeze to prepare, requiring just a few simple ingredients and one pot.
- Budget-Friendly: The ingredients used in this recipe are affordable and easy to find, making it a great option for a weeknight dinner.
- Healthy and Nutritious: This soup is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: Feel free to add your own favorite ingredients or spices to make this recipe your own.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for meal prep or future meals.
- Comforting and Delicious: This soup is the perfect comfort food, with a rich, flavorful broth and tender, comforting ingredients.
- Perfect for Any Time of Year: This recipe is great for any time of year, whether you're looking for a cozy winter soup or a light, refreshing summer meal.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, garlic, and herbs. The lentils provide a boost of protein and fiber, while the cabbage adds a sweet, crunchy texture. The garlic and herbs add a depth of flavor that's just amazing. When selecting these ingredients, be sure to choose fresh, high-quality options. For the lentils, look for green or brown lentils, which hold their shape well and have a slightly firmer texture. For the cabbage, choose a fresh head with crisp, green leaves. For the garlic, use fresh cloves for the best flavor. And for the herbs, choose your favorite combination of fresh or dried herbs, such as thyme, rosemary, or parsley.
How to Make budget-friendly one-pot lentil and cabbage soup with garlic and herbs
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 softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 1 cup of dried green or brown lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
Add 1 head of chopped cabbage and 1 tablespoon of chopped fresh herbs (such as thyme, rosemary, or parsley) to the pot. Stir to combine, then continue to simmer, covered, for an additional 10-15 minutes, or until the cabbage is tender.
Season the soup with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Feel free to customize this recipe by adding your own favorite ingredients, such as diced carrots, chopped bell peppers, or cooked sausage.
Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Tips for Perfect Results
For the best flavor, use fresh, high-quality ingredients, including fresh herbs and vegetables.
Lentils can become mushy if overcooked. Check for tenderness after 20-25 minutes of simmering, and adjust the cooking time as needed.
Onions, garlic, and herbs add a depth of flavor to the soup. Saute them in olive oil before adding the lentils and broth for added flavor.
Add your favorite spices or herbs to give the soup a unique flavor. Some options include cumin, paprika, or dried thyme.
Serve the soup with a side of crusty bread or a green salad for a filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat when needed.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to taste.
If you like a little heat in your soup, add some red pepper flakes or diced jalapenos to give it a spicy kick.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a bitter or gritty texture. Be sure to rinse them well before adding them to the pot.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water, then drain and add them to the pot.
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Overcooking the Cabbage: Overcooking the cabbage can make it mushy and unappetizing. Be sure to check for tenderness after 10-15 minutes of simmering.
Fix: Check the cabbage for tenderness by inserting a fork or knife. If it's still crunchy, continue to simmer for a few more minutes, then check again.
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Not Seasoning to Taste: Failing to season the soup to taste can result in a bland or unappetizing flavor. Be sure to taste and adjust the seasoning as needed.
Fix: Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or herbs to taste.
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Not Using Fresh Herbs: Using dried or wilted herbs can result in a less flavorful soup. Be sure to use fresh herbs for the best flavor.
Fix: Use fresh herbs, such as thyme, rosemary, or parsley, for the best flavor. You can also add them towards the end of cooking to preserve their flavor and aroma.
Variations & Substitutions
Add some heat to your soup by adding diced jalapenos or red pepper flakes. You can also add some cumin or smoked paprika for a smoky flavor.
Make this soup vegan by using vegetable broth and omitting any animal products. You can also add some nutritional yeast for a cheesy flavor.
Make this soup gluten-free by using gluten-free broth and omitting any gluten-containing ingredients. You can also add some gluten-free grains, such as quinoa or brown rice, for added texture.
Make this soup low-sodium by using low-sodium broth and omitting any high-sodium ingredients. You can also add some potassium-rich ingredients, such as spinach or kale, for added nutrition.
Storage & Make-Ahead
Let the soup cool, then store it in an airtight container at room temperature for up to 2 hours.
Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little water if needed.
Let the soup cool, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat.
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 vegan?
This recipe can be easily made vegan by using vegetable broth and omitting any animal products. You can also add some nutritional yeast for a cheesy flavor.
Can I use canned lentils?
While canned lentils can be a convenient option, they can also be quite salty and may not have the same texture as cooked lentils. If you do choose to use canned lentils, be sure to rinse them well and adjust the seasoning accordingly.
How do I freeze this soup?
To freeze this soup, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat.
Can I add other ingredients to this soup?
Absolutely! This recipe is a great base for adding your own favorite ingredients. Some options might include diced carrots, chopped bell peppers, or cooked sausage. Feel free to get creative and make it your own!
Is this recipe gluten-free?
This recipe can be easily made gluten-free by using gluten-free broth and omitting any gluten-containing ingredients. You can also add some gluten-free grains, such as quinoa or brown rice, for added texture.
How do I reheat this soup?
To reheat this soup, simply place it in a pot over low heat, adding a little water if needed. You can also reheat it in the microwave, stirring every 30 seconds until hot and steaming.
Can I make this recipe in a slow cooker?
Yes! This recipe can be easily made 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. Season to taste, then serve hot.
budgetfriendly onepot lentil and cabbage soup with garlic and herbs
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium head of cabbage, shredded
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp 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 translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the lentils and cook until slightly tender. Add the rinsed lentils to the pot and cook for about 5 minutes, stirring occasionally, until they are slightly tender.
- Step 3: Add the chopped cabbage and cook until wilted. Add the shredded cabbage to the pot and cook, stirring occasionally, until it is wilted and slightly tender, about 5-7 minutes.
- Step 4: Add the diced carrots and celery and cook until tender. Add the chopped carrots and celery to the pot and cook, stirring occasionally, until they are tender, about 5-7 minutes.
- Step 5: Add the diced tomatoes, vegetable broth, thyme, and rosemary. Add the canned diced tomatoes, vegetable broth, dried thyme, and dried rosemary to the pot. Stir to combine and bring the mixture to a boil.
- Step 6: Reduce heat and simmer the soup. Reduce the heat to low and simmer the soup, covered, for about 20-25 minutes, or until the lentils are tender and the flavors have melded together.
- Step 7: Season with salt and pepper to taste. Season the soup with salt and pepper to taste, then serve hot.
- Step 8: Serve and enjoy. Serve the soup hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to a day in advance and refrigerated or frozen until ready to serve.
- Substitution: Swap the lentils for chickpeas or cannellini beans for a different protein source.
- Pro tip: Use a mixture of vegetable broth and water for a lighter flavor, or add a splash of red wine for added depth.
- Variation: Add diced potatoes or other root vegetables for added heartiness.
- Leftover idea: Use leftover soup as a base for a soup bowl, topped with croutons, cheese, and a fried egg.
