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Cabbage Lentil Soup
4.2 from 156 votes

Cabbage Lentil Soup

Cabbage Lentil Soup combines sautéed onion, garlic, spices, vegetable stock, canned tomatoes, cabbage, sriracha, cooked lentils, and white miso paste into a simmered soup. It offers a hearty texture from lentils and cabbage with a mild heat from sriracha and layered flavors enhanced by miso’s umami. The soup is warming and filling, well suited for a wholesome lunch or dinner.

Prep Time
15 mins
Cook Time
1 hr
Servings: 4
Calories: 215 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Taste and season with additional salt, pepper, if needed. Serve warm with a salad, bread or crackers.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 215

% 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.