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A bowl of cabbage soup with carrots and herbs, served next to slices of dark bread, fresh carrot, and celery on a white table.
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5 from 1 vote

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

Best easy healthy vegan cabbage soup with lentils, a light, nourishing, and detox-friendly recipe packed with flavor, comfort, and nutrition.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: vegan soup
Servings: 8
Calories: 113kcal

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 Chopped tomatoes 400g (or 3 fresh ripe tomatoes, diced)
  • 6-8 cups Vegetable broth
  • ¾ 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
US Customary - Metric

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

Calories: 113kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 835mg | Potassium: 467mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3381IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 3mg