There’s nothing quite like a steaming bowl of cabbage lentil soup to warm you up from the inside out. This recipe has been my go-to comfort food for years – it’s packed with hearty lentils, tender veggies, and just the right amount of spice to make it interesting. I first made this soup during a particularly cold winter when I needed something nourishing that wouldn’t break the bank, and now it’s become a staple in my kitchen. The best part? It’s ridiculously easy to throw together with simple ingredients you probably already have in your pantry.
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Lentil Soup
Oh my gosh, where do I even start? This cabbage lentil soup is one of those magical recipes that just ticks all the boxes:
- So easy – Just chop, sauté, and simmer. Even my most kitchen-phobic friends can handle this one!
- Nutrient powerhouse – Packed with protein from lentils and vitamins from all those gorgeous veggies.
- Budget-friendly comfort – Uses affordable ingredients that stretch into multiple hearty servings.
- Flavor that develops – The leftovers taste even better as the flavors meld together overnight.
Trust me, once you try this cabbage lentil soup, you’ll understand why it’s become my cold-weather obsession.
Ingredients for Cabbage Lentil Soup
Here’s everything you’ll need to make this cozy, flavorful soup – I like to group my ingredients on the counter before starting so I don’t forget anything important! (We’ve all been there, right?)
- Veggies: 1 medium onion (diced), 1 clove garlic (minced), 2 carrots (sliced into 1cm rounds), 2 potatoes (chopped into 3cm chunks), ¼ white cabbage (roughly shredded)
- Liquids: 1 tbsp olive oil, 50ml (¼ cup) red wine, 400g (14oz) canned diced tomatoes, 800ml (3⅓ cups) water or veg broth
- Spices & Extras: ¼ tsp hot pepper flakes, 1 tsp sea salt, ½ tsp black pepper, 2 tsp herbes de provence (that lovely French herb blend!), 120g (½ cup) green lentils, 70g (¾ cup) whole grain pasta
Pro tip: If your herbes de provence blend doesn’t have lavender (some do!), feel free to add a tiny pinch for that authentic French flavor.
How to Make Cabbage Lentil Soup
Alright, let’s get cooking! This cabbage lentil soup comes together in just a few simple steps, but each one builds layers of flavor that’ll make your kitchen smell amazing. Here’s exactly how I make it every time:
Sautéing the Aromatics
First, grab your biggest soup pot (I use my Dutch oven) and heat it over medium heat. Add that tablespoon of olive oil – you’ll know it’s ready when it shimmers slightly. Now toss in your diced onion and minced garlic. Oh, that sizzle! That’s the sound of good things to come. Stir them around for about 3-4 minutes until they turn translucent and smell sweet. Don’t let the garlic brown though, or it’ll get bitter – we’re going for golden perfection here.
Adding Vegetables and Deglazing
Next up – carrots and potatoes! These hardy veggies go in next since they take a bit longer to soften. Give them about 5 minutes to get friendly with the heat, stirring occasionally. When they start looking a bit brighter in color, throw in your shredded cabbage, those spicy pepper flakes, and the salt. The cabbage will seem like a lot at first, but trust me, it wilts down beautifully. After another 5 minutes, here comes the magic – splash in that red wine to deglaze the pot. Scrape up any tasty browned bits from the bottom – that’s pure flavor gold right there!
Simmering the Soup
Now for the main event! Stir in your canned tomatoes and add the water or broth. Crank the heat up to high, pop the lid on, and let it come to a happy boil. Once it’s bubbling away, add your lentils and reduce the heat to a gentle simmer. Set your timer for 15 minutes – this is just enough time for the lentils to become tender but not mushy. You’ll know they’re done when they’re soft but still hold their shape.
Finishing Touches
Almost there! Now’s the time to taste and adjust – I usually add a bit more salt at this stage. Stir in the black pepper and herbes de provence, then add the pasta. Cook it just until al dente (check the package time, usually about 8-10 minutes). The pasta will soak up some of the broth, so give it one final taste and add more seasoning if needed. And voila – your perfect cabbage lentil soup is ready to warm some bellies!
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Cabbage Lentil Soup Recipe – 6 Hearty and Easy Steps to Bliss
A hearty and nutritious cabbage lentil soup that’s easy to make and packed with flavor. Perfect for a comforting meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium carrots, sliced (~1 cm rounds)
- 2 medium potatoes, chopped (~3 cm)
- ¼ white cabbage, roughly shredded
- ¼ teaspoon hot pepper flakes
- 1 teaspoon sea salt, to taste
- 50 ml (¼ cup) red wine
- 400 grams (14 oz) canned diced tomatoes
- 800 ml (3 ⅓ cups) water or vegetable broth
- 120 grams (½ cup) green lentils
- ½ teaspoon black pepper
- 2 teaspoons herbes de provence
- 70 grams (¾ cup) whole grain pasta
Instructions
- Heat a large soup pot over medium heat. Once the pot is heated, add the olive oil.
- Add the onion and garlic and sauté until translucent, 3-4 minutes.
- Add the carrots and potatoes. Cook for about five minutes, until softened slightly. They’ll cook through once the liquid is added.
- Add the cabbage, hot pepper flakes, and salt, and cook for another five minutes, then deglaze with the red wine.
- Stir in the canned tomatoes. The water or broth used is equivalent to two cans-full from the tomatoes, so you can simply fill the can twice and measure that way. Add the water or broth.
- Cover and increase the heat to high to bring the soup to a boil. Add the lentils. Reduce to a simmer and cook, covered, for 15 minutes.
- Taste the soup for seasoning and add more salt if needed. Stir in the herbs and black pepper. Add the pasta and cook according to package instructions.
- Taste again (pasta will absorb a significant amount of salt) and serve. Leftovers keep well, but are best with the pasta cooked separately if you plan on storing. Refrigerate for up to three days or freeze up to a month in a sealed container.
Notes
- Green lentils work best, but you can substitute with red lentils for a quicker cook time.
- Red cabbage can be used for a slightly different flavor and color.
- This soup is low in calories and high in fiber, making it great for weight loss.
- For extra flavor, try adding a splash of lemon juice or a sprinkle of Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Tips for the Best Cabbage Lentil Soup
Want to take this soup from good to “oh wow”? Here are my foolproof tricks:
- Green lentils rule – They hold their shape better than red lentils, giving that perfect texture. Just rinse them first!
- Pasta hack – Cook noodles separately if storing leftovers – they’ll turn mushy otherwise.
- Brighten it up – A squeeze of lemon juice right before serving makes all the flavors pop.
- Low and slow – Letting it simmer longer (30+ minutes) makes the cabbage melt-in-your-mouth tender.
These little touches make all the difference – try them and see! If you enjoy hearty, budget-friendly meals like this, check out more of our recipes.
Ingredient Substitutions and Notes
Okay, let’s talk swaps! While green lentils are my top pick for their perfect texture, red lentils work in a pinch – just reduce simmer time by 5 minutes since they cook faster. Red cabbage makes a gorgeous purple-hued variation with a slightly sweeter flavor. And if you’re out of herbes de provence? A mix of thyme, rosemary and oregano gets you close. But seriously – try to stick with green lentils if you can. Their firm bite holds up beautifully against the tender veggies!
Serving Suggestions for Cabbage Lentil Soup
This soup shines brightest with some crusty bread for dipping or a simple green salad on the side. My favorite? A thick slice of sourdough toasted with garlic butter – absolute perfection for soaking up every last drop of that delicious broth!
Storing and Reheating Cabbage Lentil Soup
Here’s my golden rule for leftovers: store pasta separately if you can! This soup keeps beautifully in the fridge for up to 3 days – just reheat gently on the stove with a splash of water to loosen it up. For freezer storage (up to 1 month), I portion it out without pasta and add fresh noodles when reheating. Trust me, your future self will thank you when those noodles stay perfectly al dente!
Nutritional Information for Cabbage Lentil Soup
Just look at these numbers – this cabbage lentil soup packs serious nutrition in every bowl! (Note: Values are estimates per serving.) You’re getting about 250 calories, a whopping 12g plant-based protein from those lentils, and 10g fiber to keep you full. Plus, it’s naturally low in fat and completely cholesterol-free. Now that’s what I call guilt-free comfort food!
FAQs About Cabbage Lentil Soup
Q1. What type of lentils work best in cabbage lentil soup?
Green lentils are my absolute favorite – they hold their shape beautifully during cooking and give that perfect hearty texture. Red lentils work too (and cook faster), but they tend to break down more, making the soup thicker.
Q2. Can I use red cabbage instead of white?
Absolutely! Red cabbage makes a gorgeous purple-hued soup with a slightly sweeter, earthier flavor. Just keep in mind it might tint your other veggies a bit – but hey, that’s all part of the charm!
Q3. Is this soup good for weight loss?
You bet! At just 250 calories per serving with 10g fiber, this cabbage lentil soup keeps you full for hours. The lentils provide plant-based protein too – my secret weapon for staying satisfied without overeating.
Q4. How can I make my cabbage lentil soup more flavorful?
My go-to tricks? A splash of lemon juice at the end brightens everything up, or try stirring in a Parmesan rind while simmering. For extra depth, toast the spices with the onions at the start – the aroma alone will have your mouth watering! If you want to see more of our cooking adventures, follow us on Facebook.
