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    Home » Recipes » Soup

    Lentil Cabbage Soup

    Dec 11, 2021 by Kaitlin

    An easy vegan Lentil and Cabbage Soup recipe that can be made with brown lentils, black lentils, or red lentils! Filled with nourishing ingredients and plant-based protein and fiber. (Gluten-free + oil-free.)

    White bowl of lentil cabbage soup with tomatoes and green beans

    This Lentil Cabbage Soup is warm and satisfying, plus simple to prepare.

    It is made with nourishing ingredients with a great source of plant-based nutrients, protein, and fiber.

    Plus you can choose your own lentils! I find red lentils, green/brown lentils, or black lentils all work well with this recipe.

    Three bowls of black lentils, brown lentils, and red lentils on a white table

    Ingredients for Lentil Cabbage Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion
    • Carrot
    • Garlic cloves: Or substitute with dried garlic powder.
    • Green cabbage: You will need about 1 small head, or half of a medium/large cabbage head for this recipe. (Or you can use Savoy cabbage.)
    • Fire-roasted tomatoes: I like the flavor of fire-roasted tomatoes best, but if you can't find them, simply substitute with regular canned diced tomatoes. Crushed tomatoes could also work.
    • Vegetable broth
    • Lentils: Either red lentils, brown lentils, green lentils, or black lentils will all work. The flavor and texture will vary slightly between the varieties. Brown/green lentils and black lentils hold their shape well and have a slightly earthy taste. Red lentils don't hold their shape and therefore have a soft, stew-like consistency after they boil.
    • Green beans: I use frozen cut green beans, but you can use fresh if you'd like.
    • Apple cider vinegar
    • Italian seasoning: Or other seasonings of choice. (See below for options.)
    Raw cabbage, carrot, and onion ingredients on a white table

    Customizing

    Change up the flavor as you see fit. A few ideas include:

    Herbs + seasonings: Instead of Italian seasonings, try ground cumin, smoked paprika or sweet paprika, dried basil, dried oregano, or bay leaf (remove the leaves before serving).

    Vegetables: Add other veggies such as celery, cauliflower, red bell pepper, fresh baby spinach, kale (large stems removed), broccoli, mushroom, potato, etc.

    Make it spicy: Stir in medium diced green chiles, jalapeno, red pepper flakes, chipotle in adobo sauce, or cayenne pepper. Or simply top with your favorite hot sauce to taste before serving.

    Make it meaty: Add your favorite vegan beef crumbles to this recipe. I suggest cooking them separately according to package instructions, and then stirring them in before serving.

    Tomatoes: For a thicker, richer broth, stir in a tablespoon or two of tomato paste.

    Soup cooking in a large stockpot

    Serving

    Fresh herbs: Garnish your bowl with herbs such as flat leaf parsley or cilantro before serving.

    You could also add a squeeze of fresh lemon juice, black pepper, or tamari/soy sauce for salty, umami flavor.

    It's great served with a simple salad or whole grain bread on the side.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep well for 4-5 days. So it's a great meal to enjoy throughout the week.

    Make it ahead for meal prep, take-along lunches, or a quick dinner. Simply reheat in the microwave when ready to enjoy.

    Instant Pot note: I have not tested this in the pressure cooker, but I'm guessing it would work well. I'd suggest sautéing the onion and carrot first. Then add the remaining ingredients, seal the lid, and pressure cook on high pressure for about 10 minutes. (Reserve the apple cider vinegar to stir in after cooking.)

    Vegan lentil and cabbage soup in a white bowl with spoon

    For more inspiration, also browse all vegan soup recipes or lentil recipes.

    Vegan lentil and cabbage soup in a white bowl with spoon

    Lentil Cabbage Soup

    An easy cabbage soup that can be made with brown, black, or red lentils. So satisfying and filled with nourishing ingredients and protein + fiber.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6

    Ingredients

    • 1 yellow onion
    • 1-2 carrots
    • 4-5 cloves garlic
    • 1 lb. green cabbage (about 6 cups chopped)
    • 28 oz. can fire-roasted diced tomatoes (or regular diced)
    • 6 cups vegetable broth
    • 3/4 cup lentils (red, brown/green, or black)
    • 1 cup cut green beans (I use frozen)
    • 1 Tbsp. apple cider vinegar (or up to 1 1/2 Tbsp.)
    • 2 tsp. Italian seasoning*

    Instructions

    • Dice onion and carrot. Mince garlic.
    • In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
    • Meanwhile, chop cabbage and set aside.
    • When onion is translucent, add carrot, garlic, and Italian seasoning. Stir and sauté 1 minute.
    • Then add cabbage, diced tomatoes, and broth. Rinse lentils and add to pot.
    • Bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes. (Or until lentils + cabbage are tender.)
    • Stir in green beans and apple cider vinegar during the last 5 minutes of cook time. Salt/pepper to taste if desired.

    Notes

    *Herbs + spices: Change up the flavor with ground cumin, smoked paprika, basil, oregano, etc.
    Other veggies: Add celery, cauliflower, bell pepper, spinach, kale, broccoli, mushroom, potato, etc.
    Make it spicy: Add medium diced green chiles, jalapeno, red pepper flakes, chipotle, cayenne pepper, or hot sauce.
    Recipe adapted from Rachael Ray.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lentil Cabbage Soup
    Amount per Serving
    Calories
    161
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    724
    mg
    21
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    2576
    IU
    52
    %
    Vitamin C
     
    46
    mg
    56
    %
    Calcium
     
    114
    mg
    11
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan red lentil cabbage soup recipe, also check out:

    • Coconut Curry Lentil Soup
    • Mushroom Barley Soup with Kale
    • Lentil Stuffed Pepper Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Vegan Minestrone Soup (Easy!)
    • Vegan Mushroom Soup
    • Vegan Potato Leek Soup
    • Mushroom Chili

    Reader Interactions

    Comments

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      Recipe Rating:




    1. donna

      September 11, 2022 at 9:55 am

      5 stars
      This recipe is awesome. I can't eat tomatoes. However, I added zucchini and lentils to the mix. Delicious.

      Reply
      • Kaitlin

        September 12, 2022 at 10:08 am

        Hi Donna! So glad you were able to adjust this to suit your diet. The zucchini addition sounds fantastic. Thanks for giving it a try and sharing your kind feedback!

        Reply
      • Anthony

        December 17, 2022 at 2:40 pm

        Does this cabbage soup with lentils freeze well?

        Reply
        • Kaitlin

          December 18, 2022 at 12:57 pm

          Hello Anthony! I haven't tried freezing this yet, but I'm guessing it would do very well for up to 2-3 months in the freezer. Just be sure to let the soup cool completely before storing in the freezer. Hope you enjoy if you give it a try!

          Reply
    2. Erika

      March 08, 2022 at 4:58 pm

      5 stars
      A real life saver! This recipe can be adjusted to suit the veggies you have available and takes less than an hour to make.

      Reply
      • Kaitlin

        March 08, 2022 at 7:32 pm

        So glad you enjoyed, Erika! Thanks for sharing your helpful feedback!

        Reply
    3. Laureen Granger

      December 16, 2021 at 12:07 pm

      5 stars
      I made this in my instant pot, and cooked for 15 minutes, then added green beans and zucchini, and cooked for 1 more minute, it was perfect, but I like the veggies in my soup to be nice and soft (not mush, but well cooked).

      Reply
      • Kaitlin

        December 16, 2021 at 1:31 pm

        Wonderful, Laureen! So glad this worked for you in the Instant Pot, and I love your zucchini addition. Thanks for sharing your kind and helpful feedback!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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