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+ servings
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.
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan


  • 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 1/2 Tbsp. apple cider vinegar
  • 2 tsp. Italian seasoning*


  • 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.


*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)

Calories: 161 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 724 mg | Fiber: 12 g | Sugar: 10 g | Vitamin A: 2576 IU | Vitamin C: 46 mg | Calcium: 114 mg | Iron: 4 mg