Cabbage Lentil Soup
User Reviews
4.2
Cabbage Lentil Soup
Description
This Cabbage Lentil Soup blends cooked lentils with cabbage, onion, garlic, canned tomatoes, and vegetable stock, with apple cider vinegar added both during cooking and at the end to balance acidity. Basil, bay leaf, salt, pepper, and a touch of sriracha give the soup mild herbal and spicy notes. White miso paste stirred in off heat enriches the broth with a subtle savory depth. The soup simmers to blend flavors, with cabbage softening yet retaining some texture alongside tender lentils.
The dish delivers a richly flavored, textured soup that can be served alongside bread, crackers, or a salad. It has enough heartiness and warmth for cooler days or for those looking for a comforting vegetable-based meal.
Cooked lentils can be used as directed for convenience, or dried lentils added in with extra liquid to cook within the soup. Chickpea miso may be substituted for a soy-free option. Leftovers keep well refrigerated for several days or freeze well for months.
Ingredients
- 1/2 Tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 1/2 Tablespoons apple cider vinegar divided
- 1 teaspoon basil or 1/4 cup fresh basil, dried
- 1 bay leaf
- 1/4 teaspoon sea salt to taste, plus more
- 1/4 black pepper to taste, ground, plus more
- 4 cups vegetable stock low sodium
- 1 28 oz whole peeled tomatoes broken up with your hands, canned
- 1/2 green cabbage head, or savoy cabbage
- 1/2 teaspoon sriracha or more depending on how spicy you like things
- 1 1/3 cup lentils cooked, green or brown variety
- 1 teaspoon White miso paste
Instructions
- In a large soup pot, heat oil over medium heat. Add onions, cook and stir until onion is tender and fragrant, about 5 minutes. Stir in garlic, bay leaf, basil, salt and pepper and cook for 2-3 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
- Add stock, canned tomatoes, cabbage and sriracha. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in cooked lentils and simmer for 20 additional minutes. Remove from heat and stir in the miso paste and and remaining apple cider vinegar.
- Taste and season with additional salt, pepper, if needed. Serve warm with a salad, bread or crackers.
- Leftovers will keep in the fridge for 3-4 days or you can freeze the soup for up to 3 months.
Notes
- Chickpea miso substitutes for soy-free needs; omit miso if unavailable but adjust seasoning with more salt and pepper.
- Previously cooked lentils simplify preparation; uncooked lentils can be added with additional liquid and simmered longer.
- Soup stores well refrigerated for 3-4 days and freezes up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 215kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 846mg | 35% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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