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Why You'll Love This meal prep friendly onepot lentil and root vegetable soup for winter nights
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour.
- Meal Prep Friendly: The large batch size makes it perfect for meal prep, and the soup can be portioned out and reheated throughout the week.
- Nourishing Ingredients: The combination of lentils and root vegetables provides a boost of fiber, protein, and vitamins.
- Customizable: Feel free to swap out the root vegetables with your favorites or add in other ingredients to suit your taste.
- One-Pot Wonder: The simplicity of cooking everything in one pot makes cleanup a breeze and reduces the risk of mess and chaos in the kitchen.
- Flavorful and Comforting: The combination of aromatics, spices, and vegetables creates a rich and satisfying flavor profile that's perfect for cold winter nights.
- Affordable: The ingredients are budget-friendly, making this recipe an excellent option for those looking to save money without sacrificing flavor.
Ingredient Breakdown
The key ingredients in this recipe are red lentils, onion, garlic, carrots, celery, and diced tomatoes. The lentils provide a boost of protein and fiber, while the aromatics add depth and complexity to the soup. The root vegetables add natural sweetness and texture, and the diced tomatoes provide a burst of juicy flavor. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the lentils, look for red or brown lentils, as they hold their shape well and have a slightly sweet flavor. For the root vegetables, choose a variety of colors to add visual appeal to the soup. The diced tomatoes can be substituted with fresh or canned tomatoes, depending on your preference.
How to Make meal prep friendly onepot lentil and root vegetable soup for winter nights
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, diced, and cook until translucent, about 5 minutes. Add 3 cloves of garlic, minced, and cook for an additional 1-2 minutes, until fragrant.
Add 2 carrots, peeled and diced, and 2 stalks of celery, diced, to the pot. Cook for 5-7 minutes, until the vegetables begin to soften. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, and cook for an additional 1 minute, until fragrant.
Add 1 cup of red lentils, rinsed and drained, to the pot. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the lentils are tender.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs, if desired.
Add a squeeze of fresh lemon juice to the soup, if desired, to brighten the flavors.
Portion the soup into individual containers and store 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 in your soup.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add the aromatics, such as onion and garlic, at the beginning of the cooking process to allow them to soften and flavor the soup.
Feel free to experiment with different spices and herbs to add unique flavor profiles to your soup.
Use red or brown lentils, as they hold their shape well and have a slightly sweet flavor.
Season the soup with salt and pepper to taste, and add a squeeze of lemon juice for brightness, if desired.
Common Mistakes to Avoid
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Overcooking the Lentils
Fix: Cook the lentils until they are tender, but still retain some texture. Check the lentils frequently during the cooking process to avoid overcooking.
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Not Sautéing the Aromatics
Fix: Sauté the aromatics, such as onion and garlic, at the beginning of the cooking process to allow them to soften and flavor the soup.
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Not Using the Right Type of Lentils
Fix: Use red or brown lentils, as they hold their shape well and have a slightly sweet flavor.
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Not Seasoning the Soup
Fix: Season the soup with salt and pepper to taste, and add a squeeze of lemon juice for brightness, if desired.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Experiment with different root vegetables, such as parsnips, turnips, or rutabaga, to add unique flavors and textures to the soup.
Add some chopped kale or spinach to the soup for an extra boost of nutrients and flavor.
Use chicken or beef broth instead of vegetable broth for a richer, more savory flavor.
Add some heavy cream or coconut cream to the soup for a creamy, indulgent texture.
Experiment with different spices, such as cumin, coriander, or paprika, to add unique flavor profiles to the soup.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Allow the soup to cool completely 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. Allow the soup to cool completely before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, add a little water or broth to thin out the soup if it becomes too thick.
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, you can freeze the soup for up to 3 months. Allow the soup to cool completely before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, add a little water or broth to thin out the soup if it becomes too thick.
Can I use different types of lentils?
Yes, you can use different types of lentils, such as green or yellow lentils. However, keep in mind that the cooking time may vary depending on the type of lentil you use. Red or brown lentils are recommended for this recipe, as they hold their shape well and have a slightly sweet flavor.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup, such as diced ham or bacon, chopped kale or spinach, or grated carrots. Feel free to experiment and find the combination that works best for you.
Is this soup suitable for vegetarians and vegans?
Yes, this soup is suitable for vegetarians and vegans, as it does not contain any animal products. However, if you're using a store-bought broth, make sure to check the ingredients list to ensure that it's vegetarian or vegan-friendly.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the aromatics and cook the lentils, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Simply sauté the aromatics and cook the lentils, then add the remaining ingredients and cook for 10-15 minutes or until the lentils are tender.
meal prep friendly onepot lentil and root vegetable soup for winter nights
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large potato, peeled and chopped
- 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: Heat the oil in a pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the garlic, carrots, and celery. Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Step 3: Add the lentils, potato, and spices. Add the rinsed lentils, chopped potato, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
- Step 4: Add the broth, salt, and pepper. Pour in the vegetable broth, salt, and black pepper. Stir to combine, then bring the mixture to a boil.
- Step 5: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and potato are tender.
- Step 6: Add the diced tomatoes. Stir in the canned diced tomatoes. Continue to simmer for an additional 5-10 minutes, or until the soup has thickened slightly.
- Step 7: Serve and enjoy. Remove the bay leaf and serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then refrigerate or freeze until ready to serve.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine vinegar or lemon juice to the soup before serving.
- Variation: Add some heat to the soup by stirring in a diced jalapeño pepper or a sprinkle of red pepper flakes.
- Freezer tip: Freeze the soup in individual portions for easy meal prep or lunches on-the-go.
