You know those nights when you just need a big, comforting bowl of something warm and hearty? That’s exactly why I make this lentil cabbage soup on repeat—it’s my go-to when I want dinner to be easy, healthy, and packed with flavor. I first stumbled on this recipe during a busy week when my fridge had half a cabbage and a bag of lentils staring at me. Turns out, they make magic together! This soup is loaded with veggies, has that cozy feel of a homemade meal, and comes together in about 40 minutes. Plus, it’s completely vegan (though no one in my house even notices—they’re too busy asking for seconds!). Trust me, once you try it, this soup will become a regular in your rotation too.
Table of Contents
Table of Contents
Why You’ll Love This Lentil Cabbage Soup
This soup is my secret weapon for busy weeknights – it’s packed with protein from the lentils, loaded with veggies, and so darn easy to make. The cabbage gets perfectly tender while still having a bit of bite, and those green lentils? They give it this hearty, stick-to-your-ribs quality without feeling heavy. I love that it’s naturally vegan (though my meat-loving husband never complains!), keeps well for days, and makes the whole house smell amazing. Plus, with just one pot to wash? Yes please!
Ingredients for Lentil Cabbage Soup
Here’s everything you’ll need to make this cozy soup sing – I promise it’s all simple stuff! The olive oil and red wine build deep flavor, while those green lentils give it this wonderful heartiness. Don’t skip the herbes de provence – they’re my secret weapon here. And that cabbage? You’ll use about a quarter of a medium head – just tear it with your hands for that perfect rustic texture. Here’s your shopping list:
- 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
How to Make Lentil Cabbage Soup
Alright, let’s get cooking! This soup comes together in just a few simple steps, and I’ll walk you through each one. The key is building layers of flavor – trust me, your kitchen will smell incredible by step 4!
- Heat a large soup pot over medium heat. Once it’s nice and warm (I test by flicking a drop of water – if it sizzles, you’re ready!), add that tablespoon of olive oil.
- Toss in your diced onion and minced garlic. Stir them around until they turn translucent and smell amazing – about 3-4 minutes should do it. Don’t rush this step – those golden onions are flavor gold!
- Time for carrots and potatoes! Add them in and let them soften just a bit, about 5 minutes. You’ll notice the carrots brighten up – that’s when you know they’re ready for the next step.
- Now for the cabbage! Pile it in with the hot pepper flakes and salt. It’ll look like a mountain at first, but don’t worry – it wilts down beautifully. Give it 5 minutes of stirring occasionally, then pour in that red wine to deglaze (fancy word for scraping up all the tasty browned bits!).
- Stir in the canned tomatoes – juice and all. Then add your water or broth. Cover it up and bring it to a boil – this is when the magic starts happening!
- Once boiling, add the lentils. Reduce the heat to a gentle simmer, keep it covered, and let it bubble away for 15 minutes. This is when I usually set the table or help with homework.
- Taste time! Adjust the salt if needed, then stir in the black pepper and herbes de provence. These herbs are what make this soup taste like it came from a French bistro!
- Last step – add the pasta and cook according to package directions. I like to check it a minute early – al dente pasta in soup is the best!
- Give it one final taste (chef’s privilege!), then serve it up hot. Don’t be surprised if everyone asks for seconds!
Pro Tips for Perfect Soup
Here’s my hard-earned wisdom: Cook pasta separately if storing leftovers (it keeps its texture better). Want more kick? Double the red pepper flakes. And don’t skip tasting as you go – those little adjustments make all the difference!
Print
Hearty Lentil Cabbage Soup Recipe in Just 40 Minutes
A hearty and healthy lentil cabbage soup packed with vegetables and whole grain pasta. This vegan-friendly dish is easy to make and perfect for meal prep.
- Total Time: 40 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 slightly softened.
- Add the cabbage, hot pepper flakes, and salt. Cook for another five minutes, then deglaze with red wine.
- Stir in the canned tomatoes. Add the water or broth.
- Cover and bring the soup to a boil. Add the lentils. Reduce to a simmer and cook, covered, for 15 minutes.
- Taste 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 and serve. Store leftovers with pasta separate if planning to refrigerate or freeze.
Notes
- Leftovers keep well for up to three days in the fridge or a month in the freezer.
- Cook pasta separately if storing to prevent it from becoming too soft.
- Adjust spice levels by adding more or less hot pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Serving Suggestions for Lentil Cabbage Soup
Oh, how I love dressing up this soup for dinner! A hunk of crusty bread is non-negotiable in my house – perfect for soaking up every last drop. Sometimes I’ll sprinkle fresh parsley or dill on top for a bright pop of color and flavor. On chilly nights, I’ve been known to add a dollop of vegan sour cream or nutritional yeast for extra richness. And if I’m feeling fancy? A quick squeeze of lemon right before serving wakes up all those cozy flavors!
Storage & Reheating Instructions
Here’s my sneaky trick for perfect leftovers – store the pasta separately! If you mix it in before refrigerating, it’ll turn mushy overnight. The soup itself keeps beautifully for 3 days in the fridge (flavors actually deepen!), or freeze just the veggie-lentil part for up to a month. When reheating, I just stir in freshly cooked pasta – tastes like it was made that day!
Nutritional Information
One bowl of this lentil cabbage soup packs about 280 calories with 12g plant-based protein and 11g fiber – hello, staying power! Of course, exact numbers depend on your specific ingredients (especially that pasta and broth you choose). But trust me, it’s the kind of meal that leaves you full without feeling stuffed!
FAQ About Lentil Cabbage Soup
Q1. Can I substitute brown lentils for green lentils?
Absolutely! Brown lentils work fine, though they’ll cook faster and get softer. Just check them at 10 minutes instead of 15. I’ve even used red lentils in a pinch – they practically dissolve into the broth, making it extra creamy!
Q2. How can I make this soup spicier?
Easy peasy! Double the red pepper flakes or add a pinch of cayenne with the herbs. My husband likes it with a drizzle of hot sauce at the table – gives everyone control over their heat level.
Q3. What’s the best vegan substitute for the red wine?
No worries! Just use extra broth with a splash of balsamic vinegar (about 1 teaspoon). It gives that same depth without the alcohol. I’ve done this for kids’ portions and nobody noticed!
Q4. Can I use savoy cabbage instead of white?
Of course! Savoy cabbage’s crinkly leaves add nice texture. Just know it cooks faster, so check it at 3 minutes instead of 5. Any cabbage works really – even red cabbage makes a pretty (if purple!) soup.
Q5. Will this soup freeze well?
Like a champ! Just freeze the veggie-lentil part without pasta. When ready to eat, thaw overnight in the fridge, reheat on the stove, and stir in freshly cooked pasta. Tastes just-made every time!
Final Thoughts
I’d love to hear how your lentil cabbage soup turns out! Leave a comment or rating below if you try it – and don’t forget to tag me if you share photos. Nothing makes me happier than seeing your cozy soup nights! Follow along on Facebook for more cozy meal ideas!
