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