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Why You'll Love This onepot high protein lentil soup with beets and cabbage
- High in Protein: This recipe is packed with protein from the lentils, making it a great option for vegetarians and vegans.
- Easy to Make: This recipe is a one-pot wonder, meaning you can cook everything in one pot, making cleanup a breeze.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or herbs.
- Nutritious: This recipe is packed with nutrients from the lentils, beets, and cabbage, making it a great option for a healthy meal.
- Cost-Effective: This recipe is budget-friendly, as it uses affordable ingredients and makes a large batch of soup.
- Freezer-Friendly: You can freeze this soup for up to 3 months, making it a great option for meal prep.
- Delicious: This recipe is incredibly delicious, with a rich, comforting flavor that's perfect for a chilly day.
- Versatile: You can serve this soup as a main course, or use it as a side dish or starter.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, beets, cabbage, onion, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the beets add a pop of color and a sweet, earthy flavor. The cabbage adds a nice crunch and a touch of bitterness to balance out the sweetness of the beets. The onion and garlic add a depth of flavor and a hint of sweetness, while the vegetable broth provides a rich, savory flavor. When selecting these ingredients, look for fresh, high-quality options. Choose lentils that are free of debris and have a nice, even texture. Select beets that are firm and have a deep, rich color. Choose cabbage that is crisp and has a nice, tight head. Use a high-quality vegetable broth that is low in sodium and has a rich, savory flavor.
How to Make onepot high protein lentil soup with beets and cabbage
Chop the onion and garlic into small pieces and sauté them in a large pot over medium heat until they are softened and fragrant.
Add the chopped beets and cabbage to the pot and sauté them until they are tender and lightly browned.
Add the lentils and vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low and simmer the soup for 30-40 minutes, or until the lentils are tender and the soup has thickened.
Season the soup with salt and pepper to taste, and serve hot.
Garnish the soup with fresh herbs, such as parsley or thyme, for a pop of color and a fresh flavor.
Tips for Perfect Results
Using fresh, high-quality ingredients will make a big difference in the flavor and texture of the soup.
Lentils can become mushy if they are overcooked, so be sure to check them regularly and remove them from the heat when they are tender.
Adding aromatics such as onion, garlic, and ginger will add depth and complexity to the soup.
Using a high-quality vegetable broth will make a big difference in the flavor of the soup.
Don't be afraid to experiment with different spices and seasonings to find the combination that you like best.
This recipe is a one-pot wonder, making it easy to cook and clean up.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a soup that is cloudy and unappetizing.
Fix: Rinse the lentils thoroughly before adding them to the pot.
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Overcooking the Vegetables: Overcooking the vegetables can result in a soup that is mushy and unappetizing.
Fix: Check the vegetables regularly and remove them from the heat when they are tender.
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Not Seasoning the Soup: Failing to season the soup can result in a soup that is bland and unappetizing.
Fix: Season the soup with salt, pepper, and other spices to taste.
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Not Using the Right Broth: Using a low-quality broth can result in a soup that is bland and unappetizing.
Fix: Use a high-quality vegetable broth to make a big difference in the flavor of the soup.
Variations & Substitutions
Add some heat to the soup by adding red pepper flakes or diced jalapenos.
Change up the vegetables by adding diced carrots, chopped kale, or sliced mushrooms.
Use different broth such as chicken or beef broth to change up the flavor of the soup.
Add some noodles such as rice noodles or egg noodles to make the soup more filling.
Storage & Make-Ahead
You can store the soup at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it.
You can store the soup in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating.
You can freeze the soup for up to 3 months. Make sure to cool it to room temperature before freezing. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
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. Make sure to cool it to room temperature before freezing. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Is this recipe vegan?
Yes! This recipe is vegan. However, if you're using a store-bought vegetable broth, make sure to check the ingredients list to ensure that it's free from animal products.
Can I customize this recipe?
Yes! You can customize this recipe to your taste by adding your favorite spices or herbs. Feel free to experiment and find the combination that you like best.
Is this recipe gluten-free?
Yes! This recipe is gluten-free. However, if you're using a store-bought vegetable broth, make sure to check the ingredients list to ensure that it's free from gluten.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
onepot high protein lentil soup with beets and cabbage
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium beets, peeled and diced
- 1 small head of cabbage, cored and chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat oil and sauté onion. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Step 2: Add garlic and thyme. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Stir in the dried thyme and cook for another minute.
- Step 3: Add beets and cabbage. Add the diced beets and chopped cabbage to the pot. Cook, stirring occasionally, for 5-7 minutes or until they start to soften.
- Step 4: Add lentils, broth, and tomatoes. Add the rinsed lentils, vegetable broth, diced tomatoes, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 5: Simmer the soup. Reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are tender.
- Step 6: Season and serve. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley.
Recipe 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 and reheat when needed.
- Substitution: Use red or yellow beets if you prefer a different color.
- Pro tip: For an extra boost of protein, add cooked chicken or tofu to the soup.
