Best Cabbage Soup with Lentils | Easy and Healthy (Vegan) Recipe

Introduction

This best cabbage soup with lentils is a comforting and healthy vegan dish that’s perfect for any season. Packed with vegetables and warming spices, it’s easy to make and incredibly satisfying.

Ingredients

• 2-3 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger (optional)
• 1/2 medium cabbage (about 8 cups), chopped
• 1 can (400g) chopped tomatoes or 3 fresh ripe tomatoes, diced
• 6-8 cups vegetable broth
• 3/4 cup red lentils, rinsed
• Salt, to taste
• Black pepper, to taste
• 2 bay leaves
• 1½ teaspoons paprika
• 1½ teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Zest from one lemon
• 2 tablespoons lemon juice
• 3-4 tablespoons parsley, chopped

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until softened and slightly golden. Stir in diced celery and carrots, cooking for another 4–5 minutes until they begin to soften.
2. Step 2: Add minced garlic, grated ginger (if using), paprika, cumin, oregano, and basil. Cook for 1–2 minutes, stirring frequently, until fragrant.
3. Step 3: Add the chopped cabbage and cook, stirring often, for 4–5 minutes. The cabbage may seem bulky at first but will wilt down as it cooks.
4. Step 4: Pour in the chopped tomatoes, vegetable broth, rinsed lentils, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until lentils are tender and flavors have melded.
5. Step 5: Turn off the heat and stir in chopped parsley, lemon zest, and lemon juice. Taste and adjust seasoning if necessary. Serve the soup warm, ideally with crusty bread.

Tips & Variations

• For extra flavor, sauté a teaspoon of smoked paprika along with the spices.
• You can swap red lentils for yellow lentils or split peas, adjusting cooking time accordingly.
• Add a pinch of chili flakes if you like a little heat in your soup.
• Fresh herbs like cilantro or dill can replace parsley for a different flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green or white cabbage instead of red cabbage?

Yes, green or white cabbage works just as well in this recipe and will deliver a similar texture and flavor.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well in the fridge and freezes nicely, making it ideal for preparing ahead and enjoying throughout the week.

Best Cabbage Soup with Lentils | Easy and Healthy (Vegan) Recipe

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★★★★★

4.9 from 74 reviews

This Best Cabbage Soup with Lentils is an easy, healthy, and flavorful vegan recipe packed with nutritious vegetables and warming spices. Featuring tender cabbage, protein-rich lentils, and fresh herbs, it’s a comforting and wholesome meal perfect for any day of the year.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Global
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2–3 tablespoons Olive oil
• 1 Onion, chopped
• 2 Celery stalks, diced
• 2 Carrots, diced
• 2 Garlic cloves, minced
• 1 tablespoon Ginger, grated (optional)
• 1/2 medium Cabbage (about 8 cups), chopped
• 1 can Chopped tomatoes (400g) or 3 fresh ripe tomatoes, diced
• 3–4 tablespoons Parsley, chopped
• Zest from one lemon
• 2 tablespoons Lemon juice

Liquids & Broth

• 6–8 cups Vegetable broth

Legumes

• 3/4 cup Red lentils, rinsed

Spices & Seasonings

• 2 Bay leaves
• 1½ teaspoons Paprika
• 1½ teaspoons Cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and slightly golden. Then stir in diced celery and carrots, cooking for an additional 4–5 minutes until they start to soften.
2. Add garlic and spices: Stir in grated ginger (if using), minced garlic, paprika, cumin, dried oregano, and dried basil. Cook for 1–2 minutes until fragrant to release the spices’ aromas.
3. Cook the cabbage: Add the chopped cabbage to the pot and cook while stirring often for 4–5 minutes. The cabbage will appear voluminous at first but will wilt down as it cooks.
4. Simmer the soup: Pour in the chopped tomatoes, vegetable broth, rinsed red lentils, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15–20 minutes until the lentils are tender and the flavors have melded together.
5. Finish and serve: Turn off the heat and stir in chopped parsley, lemon zest, and lemon juice. Taste and adjust seasoning if needed. Serve the soup warm, ideally with crusty bread on the side.

Notes

• You can omit the ginger for a milder flavor, or add more for a spicier kick.
• Adjust vegetable broth quantity depending on your preferred soup thickness.
• Red lentils cook quickly and break down to thicken the soup; rinse them well before use.
• For added protein, you could incorporate some cooked beans or tofu on the side.
• This soup freezes well – store in airtight containers for up to 3 months.

Keywords: cabbage soup, lentil soup, vegan soup, healthy soup, easy soup recipe, vegetable soup, gluten free, vegan, plant-based, one pot meal