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Why You'll Love This healthy batch-cooked lentil and root vegetable soup with garlic and herbs
- High in Protein: Lentils are an excellent source of protein, making this soup a great option for vegetarians and vegans.
- Packed with Fiber: The combination of lentils, vegetables, and whole grains provides a boost of fiber, supporting healthy digestion and satiety.
- Customizable: Feel free to add or substitute your favorite vegetables, herbs, and spices to make the recipe your own.
- Make-Ahead Friendly: This soup can be prepared in advance, making it perfect for meal prep or a quick weeknight dinner.
- Cost-Effective: Using affordable ingredients like lentils, vegetables, and broth, this recipe is budget-friendly and won't break the bank.
- Nourishing and Delicious: This soup is not only good for you, but it's also incredibly tasty, with a depth of flavor from the garlic, herbs, and spices.
- Perfect for a Crowd: This recipe makes a large batch, making it ideal for feeding a crowd or freezing for later.
- Gluten-Free and Vegan-Friendly: This recipe is free from common allergens, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, garlic, onions, carrots, celery, and herbs. The lentils provide a boost of protein and fiber, while the garlic and onions add a depth of flavor. The carrots, celery, and herbs add natural sweetness and freshness to the soup. When selecting these ingredients, choose fresh, high-quality options to ensure the best flavor and texture. For the lentils, look for green or brown lentils, which hold their shape well during cooking. For the garlic, choose fresh cloves with no signs of sprouting or mold. For the herbs, use a combination of fresh and dried herbs, such as thyme, rosemary, and bay leaves, to create a balanced flavor profile.
How to Make healthy batch-cooked lentil and root vegetable soup with garlic and herbs
Chop 2 medium onions and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Add 2 medium carrots, peeled and chopped, and 2 stalks of celery, chopped. Cook for an additional 5 minutes, stirring occasionally.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
Add 2 sprigs of fresh thyme, 1 sprig of fresh rosemary, and 1 bay leaf. Season with salt and pepper to taste.
Simmer the soup for an additional 10-15 minutes, or until the flavors have melded together. Use an immersion blender to puree the soup to your desired consistency.
Serve the soup hot, garnished with fresh herbs and a dollop of yogurt or sour cream, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your soup.
Cook the lentils until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Taste and adjust the seasoning as you go, adding more salt, pepper, or herbs to taste.
Try adding different herbs and spices to create unique flavor profiles and make the recipe your own.
Serve the soup with a side of crusty bread, a green salad, or a swirl of yogurt or sour cream for a filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep or a quick weeknight dinner. Simply thaw and reheat when you're ready.
Add a pinch of red pepper flakes or a diced jalapeno to give the soup a spicy kick.
Try adding different toppings, such as diced avocado, chopped fresh herbs, or a sprinkle of grated cheese, to make the soup more interesting and fun.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a bitter or gritty texture.
Fix: Rinse the lentils thoroughly before cooking to remove any impurities or debris.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Cook the vegetables until they're tender, but still crisp. Adjust the cooking time based on the type and quantity of vegetables used.
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Not Adjusting the Seasoning: Failing to adjust the seasoning can result in a bland or unbalanced flavor.
Fix: Taste and adjust the seasoning as you go, adding more salt, pepper, or herbs to taste.
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Not Using Fresh Herbs: Using dried or stale herbs can result in a lackluster flavor.
Fix: Use fresh herbs whenever possible, and adjust the quantity based on the type and flavor profile desired.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to give the soup a spicy kick. You can also add a pinch of red pepper flakes for extra heat.
Roast the vegetables in the oven before adding them to the soup for a deeper, richer flavor. Try roasting carrots, Brussels sprouts, or sweet potatoes for a delicious twist.
Add a splash of heavy cream or coconut cream to give the soup a creamy texture. You can also add a dollop of yogurt or sour cream for extra creaminess.
Replace the chicken broth with a vegan broth or stock, and omit any animal-derived ingredients. You can also add a splash of nutritional yeast for a cheesy flavor.
Replace the wheat-based broth with a gluten-free broth or stock, and omit any gluten-containing ingredients. You can also add a splash of gluten-free beer for added depth of flavor.
Add sliced sausage, such as chorizo or Italian sausage, to give the soup a meaty flavor. You can also add a splash of red wine for added depth of flavor.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat it gently over low heat, adding a splash of water or broth if needed to thin it out.
Store the soup in the freezer for up to 3 months. Thaw it overnight in the refrigerator or reheat it frozen in a saucepan over low heat, adding a splash of water or broth if needed to thin it out.
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 use red lentils instead of green or brown lentils?
While you can use red lentils, they have a slightly different texture and flavor profile than green or brown lentils. Red lentils are generally softer and more prone to breaking down, which can result in a thicker, more porridge-like consistency. If you prefer a heartier soup, red lentils may be a good option. However, if you want a soup with a more defined texture, stick with green or brown lentils.
Can I add other vegetables to the soup?
Absolutely! This recipe is highly customizable, and you can add a variety of vegetables to suit your taste preferences. Some options include diced bell peppers, chopped kale, sliced mushrooms, or grated zucchini. Just be sure to adjust the cooking time based on the type and quantity of vegetables you add.
Is this soup gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to use gluten-free broth or stock, and omit any gluten-containing ingredients.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Simply sauté the onions, garlic, and carrots in a pan, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This is a great option for a hands-off, set-it-and-forget-it meal.
Can I freeze the soup for later?
Yes, you can freeze the soup for later! Let it cool completely, 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 frozen in a saucepan over low heat, adding a splash of water or broth if needed to thin it out.
Is this soup suitable for a vegan diet?
While this recipe is mostly vegan-friendly, it does contain some animal-derived ingredients like chicken broth. To make it vegan, simply replace the chicken broth with a vegan broth or stock, and omit any other animal-derived ingredients. You can also add a splash of nutritional yeast for a cheesy flavor.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker! Simply sauté the onions, garlic, and carrots in the pressure cooker, then add the remaining ingredients and cook for 10-15 minutes. This is a great option for a quick and easy meal.
healthy batchcooked lentil and root vegetable soup with garlic and herbs
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and chopped
- 1 large can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Saute Aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 2: Add Garlic and Spices. Add the minced garlic and cook for 1-2 minutes, until fragrant. Stir in the dried thyme, salt, and pepper.
- Step 3: Add Lentils and Broth. Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 4: Add Potatoes. Add the chopped potatoes to the pot and continue to simmer for an additional 15-20 minutes, or until the potatoes are tender.
- Step 5: Season and Serve. Season the soup with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
- Step 6: Store Leftovers. Let the soup cool, then refrigerate or freeze for later use. Reheat the soup over low heat, adding a little water if necessary to thin the soup to your liking.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: Prepare the soup through step 3, then refrigerate or freeze until ready to finish cooking.
- Substitution: Swap the diced tomatoes for crushed tomatoes or tomato puree if desired.
- Pro tip: For an extra boost of flavor, add a handful of fresh spinach or kale to the soup during the last 5 minutes of cooking.
