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

Introduction

This Best Cabbage Soup with Lentils is a hearty, healthy, and easy-to-make vegan dish perfect for any season. Packed with nutritious vegetables, warming spices, and protein-rich lentils, it’s a comforting meal that the whole family will enjoy.

Ingredients

• 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
• 6-8 cups vegetable broth
• 3/4 cup red lentils, rinsed
• 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. Step 1: 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 the diced celery and carrots, cooking for an additional 4–5 minutes until they begin to soften.
2. Step 2: Stir in grated ginger (if using), minced garlic, paprika, cumin, dried oregano, and dried basil. Cook for 1–2 minutes until the spices are fragrant.
3. Step 3: Add the chopped cabbage to the pot and cook, stirring often, for 4–5 minutes. The cabbage will look bulky at first but will wilt as it cooks down.
4. Step 4: 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 and simmer gently for 15–20 minutes until the lentils are tender and the flavors have melded.
5. Step 5: Remove from heat and stir in chopped parsley, lemon zest, and lemon juice. Adjust seasoning to taste and serve warm, ideally with crusty bread on the side.

Tips & Variations

• For extra flavor, add a splash of soy sauce or tamari during simmering.
• If you prefer a thicker soup, blend part of it and stir back in before adding parsley and lemon.
• Feel free to swap red lentils with yellow lentils or split peas for different textures.
• Add a pinch of chili flakes for some heat if desired.

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 until warmed through. The flavors often improve after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this cabbage soup?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat thoroughly before serving.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and no animal products, making it perfect for vegan and vegetarian diets.

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

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★★★★★

4.7 from 67 reviews

This Best Cabbage Soup with Lentils recipe is an easy, healthy, and comforting vegan dish that combines hearty vegetables, red lentils, and vibrant spices. Perfect for a light lunch or dinner, it is packed with nutrients and bursting with bright flavors from fresh lemon and herbs.

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

Ingredients

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Vegetables and 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
• 3–4 tablespoons Parsley, chopped
• Zest from one lemon
• 2 tablespoons Lemon juice

Canned and Dry Goods

• 1 can Chopped tomatoes (400g) or 3 fresh ripe tomatoes, diced
• 6–8 cups Vegetable broth
• 3/4 cup Red lentils, rinsed

Spices

• 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 if you prefer a milder flavor.
• Adjust the amount of vegetable broth for a thicker or thinner soup consistency.
• Rinsing lentils helps remove excess starch and keeps the soup clearer.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for longer storage.
• For added protein, serve with a side of whole grain bread or a sprinkle of nutritional yeast.

Keywords: cabbage soup, lentil soup, vegan soup, healthy soup, easy cabbage soup, vegan lentil soup, gluten free soup