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Why You'll Love This easy meal prep lentil soup with beets cabbage and winter veggies
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: You can add or substitute different vegetables, spices, and herbs to suit your taste preferences.
- Nutritious: This soup is packed with protein, fiber, and vitamins, making it a healthy and satisfying option.
- Make-Ahead Friendly: You can prepare this soup up to 2 days in advance, making it perfect for meal prep.
- Budget-Friendly: This recipe uses affordable ingredients and can be made in large batches, reducing food waste and saving you money.
- Freezer-Friendly: You can freeze this soup for up to 3 months, making it a great option for meal prep and future meals.
- Versatile: You can serve this soup as a main course, side dish, or use it as a base for other recipes.
- Delicious: This soup is incredibly flavorful and will become a new favorite in your household.
Ingredient Breakdown
The key ingredients in this recipe are lentils, beets, cabbage, carrots, onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the beets add a sweet and earthy flavor. The cabbage and carrots add a nice crunch and texture, while the onions and garlic provide a depth of flavor. The vegetable broth brings everything together, adding moisture and flavor to the soup. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also substitute different vegetables or spices to suit your taste preferences.
How to Make easy meal prep lentil soup with beets cabbage and winter veggies
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 onions and cook until they're translucent, about 5 minutes.
Peel and chop 2 large beets and 4 large carrots. Add them to the pot and cook for an additional 5 minutes, stirring occasionally.
Chop 1 small head of cabbage and add it to the pot. Cook for an additional 2 minutes, stirring occasionally. Then, add 1 cup of dried green or brown lentils and stir to combine.
Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Let the soup cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat the soup over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture. Avoid using wilted or old vegetables, as they can affect the overall quality of the soup.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make the lentils mushy and unappetizing.
Add aromatics like onions, garlic, and carrots to the pot before adding the lentils and broth. This will add a depth of flavor to the soup.
Use a high-quality vegetable broth that is low in sodium and made with wholesome ingredients. This will add a rich and savory flavor to the soup.
Add different spices and herbs to the soup to give it a unique flavor. Try adding a pinch of cumin, paprika, or thyme to add a smoky and earthy flavor.
Add some diced chicken or sausage to the pot to make it a hearty and filling one-pot meal. This is perfect for a busy weeknight dinner.
Freeze the soup in individual portions or in a large batch. This is perfect for meal prep or for a quick and easy lunch or dinner.
Reheat the soup over low heat, stirring occasionally, until warmed through. Avoid boiling or overheating, as this can affect the texture and flavor of the soup.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still retain some texture. Check the lentils frequently to avoid overcooking.
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Not Using Enough Broth:
Fix: Use enough broth to cover the lentils and vegetables. This will ensure that the soup is flavorful and the lentils are cooked properly.
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Not Seasoning Enough:
Fix: Season the soup with salt and pepper to taste. Add more seasoning if needed, and consider adding other spices and herbs to enhance the flavor.
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Not Stirring Frequently:
Fix: Stir the soup frequently to prevent the lentils and vegetables from sticking to the bottom of the pot. This will also help to distribute the heat evenly and prevent scorching.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut cream to give the soup a rich and creamy texture.
Add some smoked paprika or liquid smoke to give the soup a smoky flavor.
Add some diced chicken or beef to make the soup a hearty and filling stew.
Add some chopped fresh herbs like parsley, basil, or cilantro to give the soup a fresh and bright flavor.
Add some curry powder or garam masala to give the soup a warm and aromatic flavor.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the soup in the refrigerator for up to 5 days. Let it cool completely before transferring it to an airtight container. Reheat the soup over low heat, stirring occasionally, until warmed through.
Store the soup in the freezer for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. Reheat the soup over low heat, stirring occasionally, until warmed through.
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. Let it cool completely before transferring it to an airtight container or freezer bag. Reheat the soup over low heat, stirring occasionally, until warmed through.
Can I use canned lentils?
Yes! You can use canned lentils as a substitute for dried lentils. However, keep in mind that canned lentils are already cooked and may have added salt. Adjust the seasoning accordingly and reduce the cooking time.
Can I add other vegetables to this soup?
Yes! You can add other vegetables like diced bell peppers, zucchini, or spinach to the soup. Just adjust the cooking time accordingly and make sure the vegetables are tender before serving.
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.
Can I serve this soup as a main course?
Yes! You can serve this soup as a main course, especially if you add some protein like chicken or sausage. Just add some crusty bread or a side salad to make it a filling and satisfying meal.
Can I make this soup vegan?
Yes! You can make this soup vegan by using vegetable broth and omitting any animal products. Just be sure to check the ingredients of the broth and any spices or seasonings you use.
Can I make this soup gluten-free?
Yes! You can make this soup gluten-free by using gluten-free broth and being mindful of any gluten-containing ingredients. Just be sure to check the ingredients of the broth and any spices or seasonings you use.
easy meal prep lentil soup with beets cabbage and winter veggies
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium beets, peeled and diced
- 1 medium head of cabbage, shredded
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the onion and garlic. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 2: Add the beets and cabbage. Add the diced beets and shredded cabbage to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start 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, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the lentils are tender.
- Step 5: Add the carrots and celery. Add the sliced carrots and celery to the pot. Continue to simmer for an additional 10-15 minutes, or until the vegetables are tender.
- Step 6: Season with thyme and salt and pepper. Stir in the dried thyme and season the soup with salt and pepper to taste.
- Step 7: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the beets for an additional carrot or celery stalk if desired.
- Pro tip: Use a slow cooker to make the soup: simply brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
- Variation: Add some heat to the soup by stirring in a diced jalapeño pepper or a sprinkle of red pepper flakes.
- Nutrition tip: This soup is high in fiber and protein, making it a nutritious and filling option for a meal or snack.
