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Why You'll Love This meal prep onepot lentil and root vegetable soup for cold days
- Easy to Make: This recipe is a one-pot wonder, making it easy to prepare and clean up.
- Customizable: You can customize this recipe to your liking by adding or substituting different root vegetables and spices.
- Nourishing: This soup is packed with protein, fiber, and vitamins, making it a nutritious and filling meal option.
- Meal Prep Friendly: This recipe makes a large batch of soup that can be reheated throughout the week, making it perfect for meal prep.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients, making it a great option for families or individuals on a budget.
- Flavorful: The combination of aromatic spices and flavorful root vegetables makes this soup a delicious and satisfying meal option.
- Freezer-Friendly: This soup can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Perfect for Cold Days: This soup is the perfect remedy for a cold day, as it's warm, comforting, and packed with nutrients to help boost your immune system.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables, and aromatic spices. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The aromatic spices, such as cumin, coriander, and turmeric, add depth and warmth to the soup. When selecting ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also customize this recipe by adding or substituting different root vegetables and spices to suit your taste preferences.
How to Make meal prep onepot lentil and root vegetable soup for cold days
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion, diced, and 3 cloves of garlic, minced. Cook until the onion is translucent, about 5 minutes.
Add 2 carrots, peeled and diced, 2 celery stalks, diced, and 2 potatoes, peeled and diced. Cook for 5 minutes, stirring occasionally.
Add 1 cup of brown or green lentils, rinsed and drained, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric. Cook for 1 minute, stirring constantly.
Add 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs, if desired.
Let the soup cool, then refrigerate or freeze for later use. Reheat the soup over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture. This includes using fresh vegetables, aromatic spices, and high-quality broth.
Lentils can become mushy and unappetizing if overcooked. Cook the lentils until they are tender, but still retain some texture.
Add aromatics like onions, garlic, and ginger to the pot for added depth of flavor. These ingredients will simmer in the broth and add complexity to the soup.
Don't be afraid to experiment with different spices and seasonings to find the flavor combination that works best for you. This could include adding cumin, coriander, or paprika for added warmth and depth.
Choose the right type of lentils for the recipe. Brown or green lentils work well in this recipe, as they hold their shape and provide a boost of protein and fiber.
Season the soup with salt and pepper to taste. This will bring out the flavors of the ingredients and add depth to the soup.
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 time to avoid overcooking.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the ingredients and allow for simmering. This will help to prevent the soup from becoming too thick and sticky.
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Not Seasoning Enough:
Fix: Season the soup with salt and pepper to taste. This will bring out the flavors of the ingredients and add depth to the soup.
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Not Using Fresh and High-Quality Ingredients:
Fix: Choose fresh and high-quality ingredients to ensure the best flavor and texture. This includes using fresh vegetables, aromatic spices, and high-quality broth.
Variations & Substitutions
Add some heat to the soup by incorporating diced jalapenos or red pepper flakes. This will add a spicy kick and depth of flavor to the soup.
Experiment with different types of lentils, such as red or yellow lentils, to change the flavor and texture of the soup.
Add some smokiness to the soup by incorporating smoked paprika or liquid smoke. This will add a deep, smoky flavor to the soup.
Experiment with different types of broth, such as chicken or beef broth, to change the flavor of the soup.
Storage & Make-Ahead
Let the soup cool, then store it in an airtight container at room temperature for up to 2 hours.
Let the soup cool, then store it in an airtight container in the refrigerator for up to 5 days. Reheat the soup over low heat, stirring occasionally, until warmed through.
Let the soup cool, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer for up to 3 months. Reheat the soup over low heat, stirring occasionally, until warmed through.
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. Let the soup cool, then transfer it to an airtight container or freezer bag. Label and date the container, then store it in the freezer. Reheat the soup over low heat, stirring occasionally, until warmed through.
What type of lentils should I use?
You can use brown or green lentils for this recipe. Brown lentils have a slightly stronger flavor and hold their shape better, while green lentils are milder and cook more quickly.
Can I customize this recipe?
Yes! You can customize this recipe to your liking by adding or substituting different root vegetables and spices. Some options include adding diced bell peppers, chopped kale, or a sprinkle of paprika.
Is this soup gluten-free?
Yes! This soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your broth and spices to ensure they are gluten-free.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply saute the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
meal prep onepot lentil and root vegetable soup for cold days
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Step 1: Heat oil in a large 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 garlic and cook. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add chopped vegetables. Add the chopped carrots, potatoes, and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Step 4: Add lentils, broth, and spices. Add the rinsed lentils, vegetable broth, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
- Step 5: Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 6: Remove bay leaf and serve. Remove the bay leaf and serve the soup hot, garnished with fresh herbs if desired.
- Step 7: Store leftovers. Let the soup cool, then transfer it to an airtight container and refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Make ahead: Prepare the soup up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: For a creamier soup, add a splash of heavy cream or coconut cream towards the end of cooking time.
