Snowy Mountain Lentil and Vegetable Soup
A nourishing lentil and vegetable soup with a snowy white cabbage and carrot garnish, inspired by the snow-covered mountains of Arendelle. This general-inspired soups (vegetarian, gluten free) ready in about 60 minutes pairs dry green lentils, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry green lentils
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 cup shredded cabbage
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Rinse 1 cup dry green lentils under cold water and drain. Heat 2 tbsp olive oil in a large pot over medium heat, then add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Stir in 1 cup shredded cabbage, 1 tsp dried thyme, and 1 bay leaf, cooking for 2 more minutes.
- Step 3: Pour in 6 cups vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender.
- Step 4: Remove the bay leaf, season with 1 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lemon juice for brightness. Serve hot with crusty bread or a side salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Snowy Mountain Lentil and Vegetable Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Snowy Mountain Lentil and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.
Can I substitute ingredients in Snowy Mountain Lentil and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Snowy Mountain Lentil and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Snowy Mountain Lentil and Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
