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Why You'll Love This healthy slow cooker lentil and cabbage soup with carrots and herbs
- Easy to Make: This recipe is a breeze to prepare, with minimal prep work and a hands-off cooking process.
- 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 favorite herbs and spices to make this recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy weeknights or lazy Sundays, as it can be cooked to perfection in a slow cooker.
- Delicious and Comforting: The combination of tender lentils, crunchy cabbage, and sweet carrots is absolute perfection.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later use.
- Budget-Friendly: This recipe is incredibly affordable, making it a great option for a weeknight meal.
- Perfect for Meal Prep: This soup is a great option for meal prep, as it can be portioned out and refrigerated or frozen for later use.
Ingredient Breakdown
The key ingredients in this recipe are the red lentils, cabbage, carrots, and a blend of aromatic herbs. The lentils provide a boost of protein and fiber, while the cabbage and carrots add a nice dose of vitamins and antioxidants. The herbs, including thyme, rosemary, and bay leaves, add a fragrant, aromatic flavor that will leave you feeling cozy and content. When selecting these ingredients, look for fresh, high-quality options. Choose lentils that are free of debris and stones, and opt for cabbage and carrots that are firm and crunchy. For the herbs, choose fresh sprigs or dried options that are fragrant and aromatic.
How to Make healthy slow cooker lentil and cabbage soup with carrots and herbs
Chop the cabbage and carrots into bite-sized pieces, making sure they are roughly the same size so they cook evenly.
Heat a tablespoon of olive oil in a pan over medium heat, then add the chopped onions and cook until they are translucent. Add the minced garlic and cook for an additional minute, until fragrant.
Add the chopped cabbage, carrots, and cooked lentils to the slow cooker. Stir to combine, making sure everything is well coated with the onion and garlic mixture.
Add the blend of aromatic herbs, including thyme, rosemary, and bay leaves, to the slow cooker. Pour in the vegetable broth, making sure everything is well coated.
Cook the soup on low for 6-8 hours or high for 3-4 hours, until the lentils are tender and the vegetables are cooked through.
Season the soup with salt and pepper to taste, then serve hot, garnished with fresh herbs and a dollop of sour cream or yogurt, if desired.
Tips for Perfect Results
Fresh herbs will give your soup a more vibrant, aromatic flavor. Choose herbs that are fragrant and have a nice texture, and use them in moderation to avoid overpowering the other ingredients.
Lentils can become mushy and unappetizing if they are overcooked. Check the soup regularly and remove it from the heat when the lentils are tender but still retain some texture.
Adding a variety of vegetables to the soup will give it a more complex, interesting flavor. Choose vegetables that are in season and that complement the other ingredients in the soup.
The spice blend in this recipe is just a starting point. Feel free to experiment with different spices and seasonings to give the soup a unique flavor.
This soup is hearty enough to be a meal on its own, but you can also serve it with some crusty bread or a side salad for a more filling option.
This soup freezes beautifully, making it a great option for meal prep. Simply portion out the soup into individual containers and freeze for up to 3 months.
Common Mistakes to Avoid
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Not Cooking the Lentils Long Enough:
Fix: Make sure to cook the lentils for at least 6-8 hours on low or 3-4 hours on high. This will ensure they are tender and the soup is flavorful.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid in the soup, as this will help to cook the lentils and vegetables evenly. You can always add more broth or water if needed.
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Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space in the slow cooker for the ingredients to cook evenly. Overcrowding can lead to undercooked or mushy vegetables.
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Not Seasoning the Soup:
Fix: Make sure to season the soup with salt, pepper, and any other desired spices or herbs. This will bring out the flavors of the ingredients and make the soup more enjoyable to eat.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Replace the chicken broth with a vegan broth and omit the sour cream or yogurt topping.
Use gluten-free broth and omit any gluten-containing ingredients, such as wheat-based seasonings.
Use low-sodium broth and omit any high-sodium ingredients, such as soy sauce or bouillon cubes.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
This soup can be refrigerated for up to 5 days. Store it in an airtight container and reheat it gently over low heat, adding a little water if needed to achieve the desired consistency.
This soup can be frozen for up to 3 months. Store it in an airtight container or freezer bag, making sure to press out as much air as possible before sealing. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it 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 soup vegan?
This soup can be made vegan by replacing the chicken broth with a vegan broth and omitting the sour cream or yogurt topping. You can also use a vegan-friendly seasoning blend to add flavor to the soup.
Can I freeze this soup?
Yes! This soup freezes beautifully, making it a great option for meal prep. Simply portion out the soup into individual containers and freeze for up to 3 months. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it gently over low heat.
What type of lentils should I use?
For this recipe, I recommend using red or green lentils. These types of lentils hold their shape well and have a mild, slightly sweet flavor that complements the other ingredients in the soup.
Can I add other ingredients to the soup?
Yes! This soup is a great base for adding other ingredients to suit your taste. Some options include diced bell peppers, chopped kale, or sliced mushrooms. Feel free to experiment and find the combination that works best for you.
How long does it take to cook the soup?
The cooking time for this soup will depend on the heat level and the type of slow cooker you're using. Generally, it will take around 6-8 hours on low or 3-4 hours on high. You can also cook the soup on the stovetop or in a pressure cooker, which will reduce the cooking time significantly.
healthy slow cooker lentil and cabbage soup with carrots and herbs
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped cabbage
- 3 medium carrots, peeled and 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. Rinse the lentils and drain them. Chop the cabbage, carrots, onion, and garlic.
- Step 2: Sauté the Aromatics. In a large skillet, heat 2 tablespoons of 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 3: Add the Spices and Herbs. Add the dried thyme, rosemary, and bay leaf to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the Lentils and Vegetables. Add the rinsed lentils, chopped cabbage, and chopped carrots to the slow cooker. Add the cooked onion and garlic mixture, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
- Step 5: Cook the Soup. Cook the soup on low for 6 hours or on high for 3 hours.
- Step 6: Serve and Enjoy. Remove the bay leaf and serve the soup hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Swap the vegetable broth with chicken broth if desired.
- Pro tip: Use a slow cooker liner for easy cleanup.
