Best Cabbage Lentil Soup | Easy and Healthy
This bright, naturally Vegan Cabbage Soup with Lentils is the perfect rib-sticking fare to add to your winter Meatless Monday lineup. You only need one pot, a handful of fresh ingredients supported by some pantry staples, and about 20 minutes of active prep time to make a batch. Oh, and it freezes beautifully, too!
I don’t know about you, but I’m always excited for soup season. Who doesn’t love one-pot, crisper drawer-cleaning, cozy meals you can eat on the couch? Whether you’re craving light and lovely options like lentil soup, something rich and creamy like my mushroom chestnut soup, meaty, stew-like dishes like Hungarian goulash, or quick weeknight meals like this vegan cabbage lentil soup, there’s a wide world of soup recipes to fit any mood.
Ingredients & Substitutions
- Mirepoix – Also known as the “French trinity,” this mix of carrots, celery, and onion creates a flavorful foundation.
- Garlic & Ginger – Feel free to skip the ginger if you prefer. You can also use dried ginger (¼ teaspoon of dried = 1 tablespoon of fresh) if needed.
- Cabbage – I typically reach for a head of green cabbage, which is cheap and widely available, though any variety will work.
- Canned Diced Tomatoes – You’re welcome to use 3 fresh, ripe Roma tomatoes if you have them. Have fun experimenting with fire-roasted tomatoes, or swap in tomato sauce for a smoother, creamier broth consistency.
- Vegetable Broth – The more flavorful your broth is, the yummier your soup will be.
- Red Lentils – These quick-cooking, protein-packed legumes are fantastic for weeknight cooking. (Love them as much as I do? Check out my masoor dal recipe next!) Feel free to omit them for a lighter tomato cabbage soup.
- Bay Leaves – If you don’t have them, you can add a combination of thyme, basil, and oregano to taste, or add 1-2 dried juniper berries.
- Paprika – For a pretty pop of color and cozy warmth. Note that paprika comes in both hot and sweet varieties, and can be smoked or plain. Feel free to experiment!
- Ground Cumin – If you only have whole cumin seeds, use 1⅓ the amount called for. I recommend toasting them in a dry pan, then mashing with a mortar and pestle before adding to the soup.
- Dried Oregano & Dried Basil – These classic Mediterranean herbs add a nice fresh flavor. You’re welcome to swap in Italian seasoning in a pinch. Only have fresh herbs? Use 3x as much as dried.
- Fresh Lemon – Roll the fruit on your work surface for about 10 seconds to loosen the juice, wash and dry it, then zest and juice it.
Types of Cabbage & What They’re Best For
Cabbage is one of those humble vegetables that can do just about anything. While I usually reach for regular green cabbage in this recipe because it’s inexpensive, widely available, and holds up beautifully to long cooking, you can swap in just about any variety depending on what you have on hand. Here’s a quick guide:
- Green Cabbage – The most common type, with pale green leaves and a dense head. It becomes sweet and tender as it simmers, making it perfect for this cabbage and lentil soup, as well as stews, braises, noodle and cabbage salad, and cabbage pies.
- Savoy Cabbage – Recognizable by its crinkly, deep-green leaves. It’s milder and more tender than green cabbage and its pretty texture makes it great for soups, stir-fries, and stuffed cabbage rolls.
- Napa Cabbage (Chinese Cabbage) – Oblong and lighter in texture, Napa has softer leaves with a delicate, slightly sweet flavor. It cooks down quickly, so it’s lovely in lighter soups, stir-fries, or even raw like in this Asian cabbage salad recipe.
- Red Cabbage – Firm and vibrant, red cabbage adds a gorgeous pop of color. Its flavor is a bit more peppery than green cabbage. It holds up well in slaws, pickles, and braises. Just be prepared for it to tint your soup a reddish-purple hue!
- Pointed or Conehead Cabbage – Shaped like a teardrop with softer, looser leaves. It’s sweeter and more delicate, which makes it wonderful for quick-cooking dishes or raw preparations like classic creamy coleslaw.
No matter which cabbage you choose, this soup recipe will be delightful, so feel free to experiment!
How to Make Vegan Cabbage Soup with Lentils
Watch the full video recipe to learn how to make the BEST Cabbage Soup Recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
One of the best things about this simple cabbage soup recipe is how adaptable it is. Here are some easy ways to tweak it based on your tastes, pantry, or dietary needs:
- Switch the lentils. Red lentils cook quickly and give the soup a silky texture, but you can swap in green or brown lentils if that’s what you have. Just note they’ll hold their shape more and may need an extra 10–15 minutes of simmering.
- Add extra protein. If you want a heartier meal, stir in a can of drained chickpeas, white beans, or even cubed tofu for more plant-based protein. Not vegan? Swap in chicken bone broth for a boost!
Make it grainy. Stir in cooked rice, quinoa, or barley to give the soup extra body and make it more filling. Remember: legumes + whole grains = complete protein! - Change the greens. Instead of (or in addition to) cabbage, try kale, collard greens, or Swiss chard.
- Make it spicy. Add red pepper flakes, cayenne, or even a spoonful of harissa paste for a warming kick. You could also add a few pinches of garam masala or curry powder at the end as a warmly spiced, pantry-friendly garnish.
Expert Tips & Tricks
- Chop veggies evenly. Cutting the carrots, celery, and onions into uniform pieces ensures they cook at the same rate.
- Bloom your spices. Add paprika, cumin, and dried herbs to the pot just after the aromatics have softened, letting them toast for about 30 seconds. This wakes up their oils and deepens the flavor.
- Rinse lentils well. Red lentils can be a little dusty from processing. Give them a quick rinse under cold water until it runs clear to improve both flavor and texture.
- Simmer gently. Red lentils break down quickly. Keep the heat at a gentle simmer (not a rolling boil) to prevent them from disintegrating too fast and turning mushy.
- Salt in layers. Add a pinch of salt early to help the vegetables sweat, then taste again after adding broth, and finally adjust at the end. That’s how the real chefs do it!
- Finish with acid. Don’t skip the lemon juice at the end—it brightens the whole soup and balances the earthy lentils. If you add it too early, the flavor dulls during cooking. No lemon? Try lime juice, red wine vinegar, or sherry vinegar instead.
- Use fresh herbs last. Add parsley (or any other fresh garnish) right before serving so it stays vibrant and green rather than wilting into the broth.
How to Serve Vegan Cabbage Soup
This hearty cabbage and lentil soup is satisfying on its own, but it also pairs beautifully with a few simple sides. Serve it with a slice of crusty bread, wholemeal spelt bread, oatmeal bread, or a warm homemade pita for dunking into the flavorful broth. A side salad with a zippy vinaigrette adds freshness and crunch to balance the earthy lentils.
If you want to turn the soup into a full meal, add a scoop of cooked rice, quinoa, or farro directly into the bowl for extra bulk. Or, serve it alongside a grilled cheese sandwich for a classic diner pairing!
How to Store Cabbage Lentil Soup
- Refrigeration: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. As with most soups and stews, the flavors deepen as it sits, making it even tastier the next day.
- Freezing: This soup is freezer-friendly! Portion it into freezer-safe containers or zip-top bags (lay bags flat to save space). Freeze for up to 3 months. Live solo? Use a muffin tin (2-3 pucks for a serving) or 1-cup silicone freezer trays to freeze smaller portions.
- Reheating: Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. You can also microwave individual portions in short bursts, stirring in between, until heated through.
More Soup Recipes
Best Cabbage Soup with Lentils | Easy and Healthy (Vegan)
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)
- ½ medium Cabbage about 8 cups, chopped
- 1 CAN (400 g) Chopped tomatoes 400g (or 3 fresh ripe tomatoes, diced)
- 6-8 cups (1.5-2 L) Vegetable broth
- ¾ cup (140 g) 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
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until softened and slightly golden. Stir in celery and carrots, and cook for another 4–5 minutes until they begin to soften.
- Add garlic and spices: Stir in ginger, garlic, paprika, cumin, oregano, and basil. Cook for 1–2 minutes until fragrant.
- Cook the cabbage: Add chopped cabbage and cook, stirring often, for 4–5 minutes. It will seem like a lot, but it will wilt down as it cooks.
- Simmer the soup: Add chopped tomatoes, vegetable broth, red lentils, aby leaves, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, until lentils are tender and flavors meld together.
- Finish and serve: Turn off the heat, stir in parsley, lemon zest, and lemon juice. Taste and adjust seasoning if needed. Serve warm with crusty bread.
Video
Notes
- Ginger: Optional, but adds a subtle zing and warmth to balance the sweetness of the cabbage.
- Tomatoes: I used canned chopped tomatoes, but you can also use fire-roasted diced tomatoes for a smoky flavor, tomato sauce for a smoother consistency, or fresh ripe tomatoes when in season.
- Vegetable broth: For a thicker, heartier soup, use about 6 cups of broth. For a lighter, more liquidy soup, use closer to 8 cups. You can also substitute with chicken broth for extra flavor, or even half broth and half water.
- Seasoning: Adjust to your taste. You can add chili flakes for heat, smoked paprika for depth, or even curry powder for a spiced twist.
- Lentils: Lentils are optional, but I like to add them for extra protein. Red lentils cook quickly and melt into the soup, giving it a creamy texture. You can leave them out, or swap with green or brown lentils (just keep in mind they’ll take longer to cook). For other protein sources, try adding chickpeas, white beans, or even shredded chicken.
- Lemon: Lemon juice and zest brighten the soup and enhance the flavors, but they’re optional. Try lime juice for a different twist.
- Storage: This soup keeps well in the fridge for up to 4 days. It also freezes beautifully for up to 2 months. Reheat gently on the stovetop, adding a splash of broth or water if it thickens.
- Serving ideas: Pair with crusty bread, pita, or a grilled cheese sandwich for a comforting meal.
Nutrition
FAQs
The beauty of cabbage soup is that it’s a blank canvas that works with almost anything in your spice cabinet. In this recipe, warm spices like paprika and cumin pair with dried oregano, basil, and bay leaves to give the soup a cozy, Mediterranean feel. But you can easily take it in other directions, swap in thyme and rosemary for a more classic European-style cabbage soup, add curry powder or garam masala for an Indian-inspired twist, or use red pepper flakes, chili powder, or smoked paprika for a bolder, spicier kick.
It depends on the recipe, but cabbage soup is generally pretty healthy, thanks to nutrient-dense, low-calorie ingredients. Cabbage itself is rich in fiber, vitamin C, and antioxidants, making it great for digestion and immune support. In this recipe, the addition of lentils brings plant-based protein and extra fiber, while vegetables like carrots, celery, and tomatoes add vitamins, minerals, and natural sweetness. Herbs, spices, and aromatics boost flavor without adding excess calories, and the lemon juice at the end brightens everything up with a dose of vitamin C.
Many variations of cabbage soup show up in kitchens all over the world. Eastern European versions, like Ukrainian borscht, often pair cabbage with beets for a sweet-earthy, ruby-red soup. In Russia and Poland, you’ll find shchi or kapuśniak, hearty soups made with fresh or fermented cabbage, potatoes, and sometimes sausage or pork. Ireland is known for rustic cabbage soups featuring potatoes and leeks, while in Asia, Korean kimchi jjigae adds spicy, fermented cabbage to a rich, flavorful broth. There’s also the well-known “cabbage soup diet” version, which is lighter and focused on low-calorie vegetables. And that’s just a few!
This looks and sounds so good!!! I will be making it soon! Thank you so much for your recipes ………I am “following”
you
Love the idea of adding lentils to a cabbage soup. This soup is so good!
and the photos are beautiful. Thank you for the recipe.