Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This budget friendly slow cooker lentil and cabbage soup for family meals
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Budget-Friendly: The ingredients are affordable and can be found at most grocery stores.
- Slow Cooker Friendly: This recipe is perfect for busy families, as it can be cooked in a slow cooker while you're away.
- Healthy and Nutritious: Lentils and cabbage are packed with nutrients, making this soup a great option for a healthy meal.
- Customizable: You can add your favorite spices and ingredients to make the recipe your own.
- Freezer-Friendly: This soup can be frozen for up to 3 months, making it a great option for meal prep.
- Perfect for Large Families: This recipe makes a big batch of soup, making it perfect for large families or for meal prep.
- Delicious: The combination of flavors and textures in this soup is absolutely delicious and will become a family favorite.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, onions, garlic, carrots, and diced tomatoes. The lentils provide a great source of protein and fiber, while the cabbage adds a nice crunch and flavor. The onions, garlic, and carrots add a depth of flavor and texture, while the diced tomatoes provide a burst of juicy flavor. When selecting these ingredients, make sure to choose fresh and high-quality options. For the lentils, you can use either green or brown lentils, but brown lentils tend to hold their shape better. For the cabbage, you can use either green or red cabbage, but green cabbage is more traditional in this recipe. You can also customize this recipe by adding your favorite spices and ingredients, such as diced bell peppers or chopped fresh herbs.
How to Make budget friendly slow cooker lentil and cabbage soup for family meals
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 3 cloves of minced garlic and cook until the onion is translucent, about 5 minutes.
Add 2 chopped carrots and 1 head of chopped cabbage to the skillet and cook until the vegetables are tender, about 10 minutes.
Add 1 cup of brown or green lentils, 1 can of diced tomatoes, and 4 cups of vegetable broth to the slow cooker. Stir to combine.
Cook the soup on low for 6-8 hours or high for 3-4 hours. Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh herbs and a side of crusty bread.
Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Lentils can become mushy if overcooked, so make sure to check on them regularly and adjust the cooking time as needed.
Adding aromatics like onions, garlic, and carrots can add depth and complexity to the soup.
Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
Feel free to experiment with different spices and herbs to add unique flavors to the soup.
Serve the soup with a side of crusty bread or a green salad to make it a complete meal.
This soup freezes well, so feel free to make a big batch and freeze it for later.
Feel free to customize the recipe to your taste by adding or subtracting ingredients.
Common Mistakes to Avoid
-
Not Rinsing the Lentils:
Fix: Make sure to rinse the lentils before adding them to the soup to remove any impurities or debris.
-
Overcooking the Soup:
Fix: Make sure to check on the soup regularly and adjust the cooking time as needed to prevent overcooking.
-
Not Seasoning to Taste:
Fix: Make sure to season the soup with salt and pepper to taste, and adjust the seasoning as needed.
-
Not Adding Aromatics:
Fix: Make sure to add aromatics like onions, garlic, and carrots to the soup to add depth and complexity.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the soup to give it a spicy kick.
Replace the chicken broth with vegetable broth and omit the honey to make the soup vegan-friendly.
Replace the wheat bread with gluten-free bread to make the soup gluten-free friendly.
Use low-sodium broth and omit the salt to make the soup low-sodium friendly.
Add cooked chicken, turkey, or tofu to the soup to increase the protein content.
Omit the bread and reduce the amount of carrots and cabbage to make the soup low-carb friendly.
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. Make sure to cool it down to room temperature before refrigerating. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Make sure to cool it down to room temperature before freezing. Reheat the soup to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir the soup occasionally to prevent burning.
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 freezes well. Simply cool it down to room temperature, then transfer it to an airtight container or freezer bag. Store it in the freezer for up to 3 months. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen.
Is this soup gluten-free?
This soup is naturally gluten-free, but if you're using a store-bought broth, make sure to check the ingredients list to ensure that it's gluten-free. You can also use gluten-free bread to make it gluten-free friendly.
Can I add other ingredients to this soup?
Yes! Feel free to customize this recipe to your taste by adding your favorite ingredients. Some ideas include diced bell peppers, chopped fresh herbs, or cooked sausage. Just be sure to adjust the cooking time and seasoning as needed.
How long does it take to cook this soup?
The cooking time for this soup will depend on the method you choose. If you're using a slow cooker, it will take about 6-8 hours on low or 3-4 hours on high. If you're using a stovetop or Instant Pot, it will take about 30-40 minutes.
Can I make this soup in a Instant Pot?
Yes! This soup can be made in an Instant Pot. Simply saute the onions and garlic, then add the remaining ingredients and cook on high pressure for 10-15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Is this soup suitable for a low-carb diet?
This soup is relatively low in carbs, but it does contain some carbohydrates from the lentils and vegetables. If you're following a low-carb diet, you can reduce the amount of carrots and cabbage to make it more suitable for your needs.
budget friendly slow cooker lentil and cabbage soup for family meals
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium cabbage, shredded
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the Ingredients. Rinse the lentils and chop the onion, garlic, and cabbage. Heat the olive oil in a pan over medium heat.
- Step 2: Sauté the Onion and Garlic. 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 Lentils and Cabbage. Add the rinsed lentils, shredded cabbage, and cooked onion and garlic to the slow cooker.
- Step 4: Add the Broth and Tomatoes. Pour in the vegetable broth and add the canned diced tomatoes. Stir to combine.
- Step 5: Season with Herbs and Spices. Add the dried thyme, salt, and black pepper. Stir to combine.
- Step 6: Cook the Soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 7: Serve and Enjoy. Serve the soup hot, garnished with chopped fresh parsley.
- Step 8: Store Leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Recipe Notes
- You can use either green or brown lentils for this recipe. Green lentils will hold their shape better, while brown lentils will break down and become more mushy.
- If using frozen cabbage, make sure to thaw it first and squeeze out as much water as possible before adding it to the slow cooker.
- You can customize the recipe by adding your favorite spices or herbs. Some options include paprika, cumin, or dried oregano.
- To make the recipe more substantial, you can add some cooked sausage or bacon to the soup.
- Leftovers can be reheated in the microwave or on the stovetop. Add a little water if the soup has become too thick.
