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Why You'll Love This warm slow cooker lentil soup with carrots beets and cabbage
- Easy to Make: This recipe is incredibly simple, requiring minimal prep work and effort.
- Nutritious: Lentils, carrots, beets, and cabbage are all packed with vitamins, minerals, and antioxidants, making this soup a healthy and nutritious option.
- Customizable: Feel free to add or substitute your favorite vegetables, herbs, and spices to make the recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're away, filling your home with delicious aromas.
- Cost-Effective: Lentils and vegetables are affordable ingredients, making this recipe a budget-friendly option for a weeknight dinner or lunch.
- Freezer Friendly: This soup freezes beautifully, allowing you to enjoy it for months to come.
- Perfect for Meal Prep: Cook a large batch of this soup on the weekend and enjoy it throughout the week for a quick and easy meal.
- Delicious: The combination of flavors and textures in this soup is truly delicious, making it a recipe you'll want to make again and again.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, beets, cabbage, onions, garlic, and vegetable broth. Each of these ingredients plays a crucial role in the flavor and texture of the soup. Lentils provide a boost of protein and fiber, while carrots and beets add natural sweetness and a pop of color. Cabbage adds a nice crunch and a touch of bitterness to balance out the sweetness of the other vegetables. Onions and garlic are sautéed at the beginning of the recipe to create a flavorful base for the soup. Finally, vegetable broth is used to cook the lentils and vegetables, adding moisture and depth to the soup.
How to Make warm slow cooker lentil soup with carrots beets and cabbage
Finely chop 1 large onion and 3 cloves of garlic. This will be the base of your soup, so make sure to chop them evenly and thoroughly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and garlic and sauté until they're softened and translucent, about 5 minutes.
Add 1 cup of dried green or brown lentils, 2 medium carrots, 2 medium beets, and 1 small cabbage to the slow cooker. Make sure to peel and chop the carrots and beets before adding them to the slow cooker.
Add 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the slow cooker. Stir to combine, making sure all the ingredients are coated with the broth and seasonings.
Cook the soup on low for 6-8 hours or high for 3-4 hours. The lentils and vegetables should be tender, and the flavors should have melded together.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs and a dollop of sour cream or yogurt, if desired.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients, including fresh vegetables and herbs, to get the best flavor and texture.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender but still retain some texture.
Feel free to experiment with different spices and herbs to find the combination that works best for you. Some options include cumin, paprika, and chili powder.
A squeeze of fresh lemon juice or a splash of vinegar can add brightness and balance to the flavors in the soup.
Use a high-quality vegetable broth that's low in sodium and made with wholesome ingredients. You can also make your own broth from scratch for added depth of flavor.
Garnish the soup with fresh herbs, such as parsley, thyme, or rosemary, for added flavor and visual appeal.
Serve the soup with a side of crusty bread or crackers for a satisfying and filling meal.
Add some protein, such as cooked sausage or chicken, to make the soup a complete meal.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a soup that's cloudy and unappetizing.
Fix: Rinse the lentils thoroughly before cooking to remove any impurities or debris.
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Overcooking the Vegetables: Overcooking the vegetables can result in a soup that's mushy and unappetizing.
Fix: Cook the vegetables until they're tender but still retain some texture. You can also add them towards the end of the cooking time to prevent overcooking.
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Not Seasoning the Soup: Failing to season the soup can result in a dish that's bland and unappetizing.
Fix: Season the soup with salt, pepper, and any other desired herbs or spices to add depth and flavor.
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Not Using the Right Broth: Using a low-quality broth can result in a soup that's lackluster and unappetizing.
Fix: Use a high-quality vegetable broth that's low in sodium and made with wholesome ingredients. You can also make your own broth from scratch for added depth of flavor.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut milk to give the soup a rich and creamy texture.
Add some cooked sausage, chicken, or tofu to make the soup a complete meal.
Replace the vegetable broth with a vegan broth and omit any animal products to make the soup vegan-friendly.
Add some smoked paprika or liquid smoke to give the soup a smoky flavor.
Replace the vegetable broth with a gluten-free broth and omit any gluten-containing ingredients to make the soup gluten-free.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool it down 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. Make sure to cool it down to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
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 the soup?
Yes! The soup can be frozen for up to 3 months. Make sure to cool it down to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Is this recipe vegan?
No, this recipe is not vegan as it contains vegetable broth that may contain animal products. However, you can easily make it vegan by replacing the vegetable broth with a vegan broth and omitting any animal products.
Can I add other ingredients to the soup?
Yes! Feel free to add your favorite ingredients to the soup, such as diced potatoes, zucchini, or spinach. You can also add some heat with diced jalapenos or red pepper flakes.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it contains vegetable broth that may contain gluten. However, you can easily make it gluten-free by replacing the vegetable broth with a gluten-free broth and omitting any gluten-containing ingredients.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I make this recipe in advance and reheat it?
Yes! You can prepare this recipe up to 2 days in advance and reheat it when you're ready to serve. Simply reheat it to an internal temperature of 165°F (74°C) before serving.
warm slow cooker lentil soup with carrots beets and cabbage
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 small head of cabbage, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, beets, cabbage, onion, and garlic. Rinse and drain the lentils.
- Step 2: Sauté the onion and garlic. Heat a little bit of oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Step 3: Add the lentils and spices. Add the rinsed lentils, thyme, rosemary, bay leaf, salt, and pepper to the pan. Cook for 1-2 minutes, stirring constantly.
- Step 4: Add the chopped vegetables and broth. Add the chopped carrots, beets, and cabbage to the pan. Pour in the vegetable broth and diced tomatoes. Stir to combine.
- Step 5: Cook in the slow cooker. Transfer the mixture to a slow cooker. Cook on low for 6 hours or high for 3 hours.
- Step 6: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs if desired.
- Step 7: Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
Recipe Notes
- You can also cook this soup on the stovetop or in a pressure cooker. Adjust the cooking time accordingly.
- For a creamier soup, add a splash of heavy cream or coconut cream towards the end of cooking time.
- To make this recipe vegan, omit the honey and use a vegan-friendly broth.
- You can customize this recipe by adding your favorite spices or herbs. Feel free to experiment and find your perfect combination!
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- This recipe makes 6-8 servings. You can easily halve or double the recipe to suit your needs.
