Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker high protein lentil and cabbage soup for cold january days
- High Protein Content: This soup is packed with protein-rich ingredients, including lentils, chickpeas, and lean ground turkey, making it an excellent option for those looking to increase their protein intake.
- Easy to Make: The slow cooker does all the work for you, allowing you to simply add the ingredients and let the soup cook to perfection.
- Customizable: You can easily customize this recipe to suit your taste preferences by adding or substituting different spices, herbs, and vegetables.
- Nutritious: This soup is not only delicious, but it's also packed with nutrients, including fiber, vitamins, and minerals, making it an excellent addition to a healthy diet.
- Make-Ahead: You can prepare this soup ahead of time and store it in the fridge or freezer for later use, making it perfect for meal prep or busy weeknights.
- Budget-Friendly: This recipe is budget-friendly and can be made with affordable ingredients, making it an excellent option for those on a tight budget.
- Freezer-Friendly: This soup freezes beautifully, allowing you to store it in the freezer for up to 3 months and thaw it when you're ready to enjoy it.
- Perfect for Cold Winter Months: This soup is the perfect remedy for cold winter days, providing a warm and comforting bowl of goodness that's sure to soothe the soul.
Ingredient Breakdown
The key ingredients in this recipe are lentils, chickpeas, lean ground turkey, cabbage, and diced tomatoes. The lentils provide a boost of protein and fiber, while the chickpeas add natural sweetness and texture. The lean ground turkey adds lean protein, and the cabbage adds a nice crunch and flavor. The diced tomatoes add a burst of juicy sweetness and help to thicken the soup. When selecting these ingredients, be sure to choose high-quality options, such as low-sodium diced tomatoes and lean ground turkey. You can also substitute different spices and herbs to suit your taste preferences.
How to Make slow cooker high protein lentil and cabbage soup for cold january days
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the lean ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
Add the diced onion, minced garlic, and grated ginger to the skillet and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the lentils, chickpeas, diced tomatoes, and chicken broth to the slow cooker. Stir to combine.
Add the shredded cabbage, dried thyme, and salt and pepper to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Serve the soup hot, garnished with chopped fresh herbs and a dollop of yogurt or sour cream, if desired.
Tips for Perfect Results
Choose low-sodium diced tomatoes and lean ground turkey to ensure the best flavor and nutrition.
Lentils can become mushy if overcooked. Check the soup after 6 hours and adjust the cooking time as needed.
Add the aromatics, such as onion and garlic, at the beginning of the cooking time to allow them to infuse the soup with flavor.
Try adding different spices, such as cumin or paprika, to give the soup a unique flavor.
Choose a firm, dense cabbage, such as green or red cabbage, for the best texture and flavor.
Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
Garnish the soup with chopped fresh herbs, such as parsley or thyme, for a pop of color and fresh flavor.
Serve the soup with a dollop of yogurt or sour cream to add a tangy, creamy element.
Common Mistakes to Avoid
-
Overcooking the Lentils:
Fix: Check the soup after 6 hours and adjust the cooking time as needed to prevent overcooking the lentils.
-
Not Browning the Ground Turkey:
Fix: Take the time to brown the ground turkey properly to develop the flavor and texture of the soup.
-
Not Using the Right Type of Cabbage:
Fix: Choose a firm, dense cabbage, such as green or red cabbage, for the best texture and flavor.
-
Not Seasoning the Soup:
Fix: Season the soup with salt and pepper to taste, and adjust the seasoning as needed to bring out the flavors.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the soup a spicy kick.
Replace the ground turkey with vegan ground "meat" or add more beans and vegetables for a plant-based option.
Use gluten-free broth and be mindful of any gluten-containing ingredients to make the soup gluten-free.
Use low-sodium broth and seasonings to reduce the sodium content of the soup.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. 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. Thaw the soup overnight in the refrigerator or reheat it from frozen, stirring occasionally, until heated 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. Thaw the soup overnight in the refrigerator or reheat it from frozen, stirring occasionally, until heated through.
Is this soup gluten-free?
This soup can be made gluten-free by using gluten-free broth and being mindful of any gluten-containing ingredients. However, if you're using a store-bought broth, be sure to check the label for gluten.
Can I use different types of cabbage?
Yes, you can use different types of cabbage, such as green, red, or Savoy cabbage. However, keep in mind that the flavor and texture may vary slightly depending on the type of cabbage you use.
How do I reheat the soup?
You can reheat the soup in the microwave or on the stovetop. If reheating in the microwave, heat in 30-second increments, stirring between each heating, until the soup is hot and steaming. If reheating on the stovetop, heat over low heat, stirring occasionally, until the soup is hot and steaming.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Cook the soup for 20-25 minutes, or until the lentils are tender and the soup is hot and steaming.
slow cooker high protein lentil and cabbage soup for cold january days
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped cabbage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Chop the cabbage, onion, and parsley. Mince the garlic.
- Step 2: Sauté the onion and garlic. Heat a large skillet 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 lentils and spices. Add the rinsed lentils, thyme, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
- Step 4: Transfer to the slow cooker. Transfer the lentil mixture to a slow cooker. Add the chopped cabbage, diced tomatoes, and vegetable broth. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 6: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and store them in the refrigerator overnight. Cook the soup in the morning.
- Substitution: Swap the green or brown lentils for red or yellow lentils if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
