Name: batch cooking lentil and cabbage soup for family winter meals
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown 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 (14.5 oz) diced tomatoes; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil

Love this recipe? Save it to Pinterest before you forget!

As the winter months approach, I find myself craving warm, comforting meals that can be enjoyed with my loved ones. One of my favorite recipes to make during this time is a big batch of lentil and cabbage soup. There's something about the combination of tender lentils, crunchy cabbage, and rich broth that just feels like a big hug in a bowl. I remember making this soup for my family on a particularly cold winter evening, and how it brought us all together around the dinner table. The best part about this recipe is that it makes a huge batch, perfect for feeding a crowd or meal prepping for the week. I love being able to cook once and have a delicious, healthy meal ready to go for days. Plus, the leftovers only get better with time, as the flavors meld together and the soup becomes even more rich and satisfying. I've also found that this soup is a great way to get my kids to eat their veggies. They love helping me chop the cabbage and carrots, and they're always excited to taste the finished product. It's a great way to spend quality time together in the kitchen, and it's a recipe that I know they'll love for years to come.

Why You'll Love This batch cooking lentil and cabbage soup for family winter meals

Easy to Make: This recipe is simple to prepare and requires minimal effort, making it perfect for busy weeknights or weekend meal prep.
Healthy and Nutritious: Lentils and cabbage are both packed with nutrients, making this soup a great option for a healthy and balanced meal.
Customizable: You can easily customize this recipe to suit your tastes by adding your favorite spices or ingredients.
Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later use, making it perfect for meal prep or batch cooking.
Budget-Friendly: This recipe is very budget-friendly, as lentils and cabbage are both affordable ingredients.
Delicious: The combination of tender lentils, crunchy cabbage, and rich broth makes for a truly delicious and satisfying meal.
Perfect for Crowds: This recipe makes a large batch of soup, perfect for feeding a crowd or meal prepping for the week.
Freezer-Friendly: This soup can be frozen for later use, making it a great option for meal prep or batch cooking.

Ingredient Breakdown

Ingredients for batch cooking lentil and cabbage soup for family winter meals

The key ingredients in this recipe are lentils, cabbage, carrots, onions, garlic, and broth. The lentils provide a boost of protein and fiber, while the cabbage adds a nice crunch and a touch of sweetness. The carrots and onions add natural sweetness and a pop of color, while the garlic provides a depth of flavor. The broth is what brings everything together, adding a rich and savory element to the soup. When selecting these ingredients, be sure to choose fresh and high-quality options. For the lentils, look for ones that are free of debris and have a nice, even texture. For the cabbage, choose a head that is firm and has a nice, tight crunch. For the carrots and onions, choose ones that are fresh and have a nice, sweet flavor. For the garlic, choose cloves that are firm and have a nice, pungent aroma.

How to Make batch cooking lentil and cabbage soup for family winter meals

Chop the Onions and Carrots

Chop the onions and carrots into small, uniform pieces. This will help them cook evenly and add a nice texture to the soup.

Sauté the Onions and Carrots

Heat a large pot over medium heat and add a tablespoon of olive oil. Add the chopped onions and carrots and cook until they are tender and lightly browned, about 10 minutes.

Add the Garlic and Cabbage

Add the minced garlic and chopped cabbage to the pot and cook until the cabbage is tender and lightly browned, about 5 minutes.

Add the Lentils and Broth

Add the lentils and broth to the pot and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.

Season and Serve

Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs if desired.

Store Leftovers

Let the soup cool, then refrigerate or freeze for later use. Reheat gently over low heat, adding a splash of broth or water if needed to thin the soup to your liking.

Tips for Perfect Results

Use High-Quality Ingredients:

Choose fresh, high-quality ingredients to ensure the best flavor and texture in your soup.

Don't Overcook the Lentils:

Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.

Add Aromatics for Depth of Flavor:

Add aromatics like onions, carrots, and garlic to the pot for added depth of flavor and complexity.

Use the Right Type of Broth:

Choose a high-quality broth that is low in sodium and has a rich, savory flavor. You can also use homemade broth for added depth of flavor.

Experiment with Spices and Herbs:

Add your favorite spices and herbs to the soup for added flavor and complexity. Some options include cumin, coriander, and paprika.

Serve with Crusty Bread:

Serve the soup with a side of crusty bread for a satisfying and filling meal. You can also add a dollop of sour cream or a sprinkle of chopped fresh herbs for added flavor and texture.

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 Sautéing the Aromatics:
Fix: Sauté the aromatics like onions, carrots, and garlic until they are tender and lightly browned. This will add depth of flavor and complexity to the soup.
Using Low-Quality Broth:
Fix: Choose a high-quality broth that is low in sodium and has a rich, savory flavor. You can also use homemade broth for added depth of flavor.
Not Seasoning the Soup:
Fix: Season the soup with salt and pepper to taste, and add any additional spices or herbs you like. This will add depth of flavor and complexity to the soup.

Variations & Substitutions

Spicy Lentil Soup:

Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat. You can also add a sprinkle of red pepper flakes for added spice.

Roasted Vegetable Soup:

Roast the vegetables in the oven before adding them to the pot for added depth of flavor and complexity. Simply toss the chopped vegetables with olive oil, salt, and pepper, and roast at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.

Creamy Lentil Soup:

Add a splash of heavy cream or half-and-half to the pot for a rich and creamy soup. You can also add a dollop of sour cream or a sprinkle of grated cheese for added flavor and texture.

Vegan Lentil Soup:

Use a vegan broth and omit the dairy products for a vegan version of the soup. You can also add a splash of non-dairy milk, such as almond or soy milk, for added creaminess.

Storage & Make-Ahead

Room Temp:

Let the soup cool, then cover and store at room temperature for up to 2 hours. Reheat gently over low heat, adding a splash of broth or water if needed to thin the soup to your liking.

Refrigerator:

Let the soup cool, then cover and refrigerate for up to 5 days. Reheat gently over low heat, adding a splash of broth or water if needed to thin the soup to your liking.

Freezer:

Let the soup cool, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Reheat gently over low heat, adding a splash of broth or water if needed to thin the soup to your liking.

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! This soup can be frozen for later use. Let it cool, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Reheat gently over low heat, adding a splash of broth or water if needed to thin the soup to your liking.

What type of broth should I use?

You can use any type of broth you like, but a low-sodium broth is best. You can also use homemade broth for added depth of flavor.

Can I add other ingredients to this soup?

Yes! You can add other ingredients to this soup to suit your tastes. Some options include diced bell peppers, chopped kale, or cooked sausage. Just be sure to adjust the cooking time and seasoning accordingly.

Is this soup gluten-free?

Yes! This soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use a gluten-free broth and check the ingredients of any additional ingredients you add.

Can I make this soup in a slow cooker?

Yes! You can make this soup 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 and serve as desired.

soups

batch cooking lentil and cabbage soup for family winter meals

Warm up with our hearty batch cooking lentil and cabbage soup recipe, perfect for family winter meals. Get the easy recipe and cook a delicious, nutritious meal today!

Prep2 min prep

Cook2 min cook

Serves4 servings

Ingredients

1 cup dried green or brown 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 (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons 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 softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 2: Add the Chopped Cabbage and Cook. Add the chopped cabbage to the pot and cook, stirring occasionally, until it begins to soften, about 5 minutes.
Step 3: Add the Lentils, Broth, and Tomatoes. Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
Step 4: Bring to a Boil and Simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
Step 5: Add the Chopped Carrots and Celery. Add the chopped carrots and celery to the pot and continue to simmer, covered, for an additional 10-15 minutes, or until the vegetables are tender.
Step 6: Season and Serve. Season the soup with additional salt and pepper, if needed. Serve hot, garnished with chopped fresh herbs, if desired.

Notes

Storage tip: Let the soup cool, then refrigerate or freeze for later use.
Make ahead: Prepare the soup up to a day in advance, then reheat when ready to serve.
Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
Pro tip: For a creamier soup, add a splash of heavy cream or coconut cream towards the end of cooking time.