This cabbage lentil soup turns simple, affordable ingredients into a comforting, nutritious one-pot dinner with tender vegetables, hearty lentils, and a rich, flavorful broth.
If you enjoy hearty, fiber-rich soups like this one, try our turmeric lentil soup, French lentil soup, or Mediterranean lentil soup.
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Why you’ll love our cabbage lentil soup!
This cabbage lentil soup is a comforting, nutritious meal made with simple, affordable ingredients. 🥬 It’s packed with tender vegetables, protein-rich lentils, and potatoes, all simmered in a flavorful tomato broth.
Louise and I love this recipe because it’s one of the tastiest ways to eat cabbage. The cabbage becomes wonderfully tender without overpowering the soup, while the potatoes add a pleasant earthiness and make the broth slightly creamier.
What really brings everything together is a splash of red wine vinegar at the end. 🍋 It adds a lovely brightness that balances the earthy lentils and sweet vegetables. Don’t skip it!
This is the kind of wholesome, fiber-rich dinner that fits beautifully into a Mediterranean-style eating pattern. 🥣 It’s satisfying without feeling heavy, easy to make in one pot, and perfect with a thick slice of crusty bread for dipping.
P.S: For more delicious ways to turn everyday vegetables into a satisfying meal, try our cabbage soup, minestrone soup, or barley soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: Adds richness to the flavor base. Substitute avocado oil.
- Onion: Builds a sweet, savory foundation. Yellow or white onions work well, or use shallots.
- Carrots: Add natural sweetness and color. Substitute parsnips or sweet potatoes.
- Celery: Adds aromatic depth. Substitute fennel for a slightly sweeter flavor.
- Garlic: Fresh garlic adds savory flavor. For garlic intolerance, use garlic-infused olive oil if tolerated, or omit it.
- Tomato paste: Gives the broth richness and depth. Substitute tomato sauce, using a little more.
- Bay leaves: Add subtle herbal notes. Omit if unavailable.
- Dried thyme: Adds an earthy aroma. Substitute Italian seasoning or rosemary.
- Green cabbage: Becomes tender and mild as it cooks. Substitute Savoy cabbage, pointed cabbage, Napa cabbage (Chinese cabbage), bok choy, or kale. Add tender greens like bok choy and Napa cabbage later in cooking so they don’t become too soft.
- Brown or green lentils: Add protein, fiber, and texture. Substitute French green lentils, black beluga lentils (which may need longer cooking), or whole red lentils. Avoid split, hulled red lentils, which turn mushy. You can also use two 15-ounce cans of lentils, drained and rinsed, but I prefer dried for this recipe. If using canned, reduce the broth by about half and add the lentils toward the end of cooking, once the cabbage and potatoes are tender.
- Potatoes: Add earthiness and make this hearty lentil soup slightly creamier. Substitute sweet potatoes or omit.
- Vegetable broth: Creates a flavorful base. Substitute chicken broth if preferred.
- Red wine vinegar: Essential for brightness. Substitute lemon juice, balsamic vinegar, or a smaller splash of apple cider vinegar.
- Parmesan: Optional savory topping. Substitute grated pecorino Romano.
How to Make Cabbage Lentil Soup
Step 1. Build the flavor base
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the garlic, tomato paste, bay leaves, and dried thyme. Cook for another 1–2 minutes, stirring often, until the tomato paste darkens slightly and smells fragrant.
Step 2. Sauté the cabbage
Add the chopped green cabbage and cook for about 5 minutes, stirring occasionally.
The cabbage will start to soften and shrink, making room for the remaining ingredients.
Tip: Let the cabbage cook undisturbed for a minute or two between stirs to develop a little extra flavor.
Step 3. Simmer the soup
Add the rinsed dried lentils, peeled and diced potatoes, vegetable broth, salt, and black pepper.
Bring to a boil, then lower the heat and simmer gently for 30–35 minutes, partially covered. Stir occasionally.
The soup is ready when the lentils are tender, the potatoes are easily pierced with a fork, and the cabbage is soft.
If the broth becomes too thick, add a splash of water or vegetable broth.
Step 4. Finish with vinegar and serve
Remove the bay leaves and stir in the red wine vinegar. This final splash adds brightness and brings out the flavor of the vegetables and lentils.
Taste and adjust the salt, pepper, and acidity to your liking.
Serve hot with optional grated parmesan and a drizzle of olive oil.
We love it with thick slices of crusty sourdough bread for dipping.
Serving Suggestions
- Add more protein: Top each bowl with shredded rotisserie chicken, diced cooked chicken breast, or a spoonful of Greek yogurt for extra protein and creaminess.
- Serve with crusty bread: Thick slices of toasted sourdough, garlic bread, or warm dinner rolls are perfect for soaking up the flavorful broth.
- Make it a complete dinner: Pair the soup with a simple green salad, roasted vegetables, or a grilled cheese sandwich for a satisfying meal.
- Bring it to a potluck: Keep the soup warm in a slow cooker on the warm setting and offer parmesan, fresh parsley, and crusty bread on the side.
- Make it ahead: Prepare the soup a day in advance and refrigerate. The flavors have time to come together, and you can add a splash of broth when reheating if it thickens.
- Set up a topping station: Let everyone customize their bowl with grated parmesan, red pepper flakes, fresh herbs, or a drizzle of extra virgin olive oil.
Tips
- Sauté the cabbage first: Cooking it for 5 minutes before adding the broth softens its flavor and brings out its natural sweetness.
- Use brown or green lentils: They hold their shape as they cook, giving the soup a pleasant texture. Red lentils break down faster and make the soup mushier.
- Don’t skip the potatoes: They add earthiness and release starch into the broth, making it slightly creamier without adding cream.
- Finish with red wine vinegar: That final splash balances the earthy lentils and sweet vegetables. Lemon juice, balsamic vinegar, or a smaller splash of apple cider vinegar also work.
- Cut the cabbage into bite-size pieces: Smaller pieces soften evenly and are easier to eat with a spoon.
- Cook the tomato paste briefly: Let it darken slightly with the garlic and herbs to develop a deeper, more savory flavor.
- Rinse the lentils, but don’t soak them: Brown and green lentils can go straight into the soup after rinsing. Check for small stones or debris first.
- Keep the soup at a gentle simmer: Avoid a vigorous boil, which can break down the potatoes and lentils too quickly.
- Adjust the thickness: Lentils and potatoes absorb liquid as the soup cooks and rests. Add more broth or water if it becomes too thick.
- Mash a few potatoes for extra creaminess: Press a few tender potato pieces against the side of the pot and stir them back into the broth.
- Taste before serving: Adjust the salt, pepper, and acidity after adding the vinegar, when all the flavors have come together.
Frequently Asked Questions
Yes! Use two 15-ounce (400 g) cans of lentils, drained and rinsed. Reduce the broth by about half and add the lentils during the last 10 minutes of cooking, once the cabbage and potatoes are almost cooked.
Yes! Sauté the onion, carrots, celery, garlic, tomato paste, and cabbage directly in your slow cooker if it has a sauté function. Otherwise, use a skillet, then transfer everything to the slow cooker.
Add the remaining ingredients except the vinegar. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the lentils and potatoes are tender. Stir in the red wine vinegar before serving.
Yes! Use the Sauté function for the vegetables, tomato paste, and cabbage, following the original recipe.
Add the lentils, potatoes, broth, and seasonings. Pressure cook on HIGH for about 12 minutes, followed by 10 minutes of natural pressure release. Check that the lentils are tender, then stir in the vinegar.
Yes, but red cabbage will give the broth a purplish color and a slightly different flavor. Savoy cabbage is a closer substitute if you want to keep the original taste and appearance.
For a thicker rustic lentil soup, mash some of the cooked potatoes and lentils against the side of the pot. Stir them back into the broth for a creamier consistency without adding cream.
Let the soup cool, then transfer it to airtight containers and refrigerate for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. The potatoes may soften slightly after thawing, but the soup will still be tasty.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add a splash of water or broth if it has thickened.
More Hearty Soups
- Creamy Peanut Butter Noodle Soup
- Lemon Gnocchi Soup With Creamy White Beans
- Black Bean Orzo Soup
- Tomato Lentil Soup
- Cowboy Bean Soup
- Easy Greek Chickpea Soup
- Chickpea Noodle Soup
- Easy Black Bean Soup
If you try this Cabbage Lentil Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Cabbage Lentil Soup (Mediterranean-Diet Favorite)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 2 medium carrots thinly sliced
- 1 rib celery finely chopped
- 3 cloves garlic grated
- 4 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ medium green cabbage (about 1 pound / 450 g), chopped into bite-size pieces
- 1 cup dried lentils brown or green
- 2 medium potatoes peeled and cut into bite-size pieces (optional)
- 6 cups vegetable broth reduced-sodium
- 1 teaspoon salt add more to taste
- ¼ teaspoon black pepper
- 1½ tablespoons red wine vinegar or fresh lemon juice
Instructions
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat.Add 1 medium onion, 2 medium carrots, and 1 rib celery (all chopped). Cook for 5 minutes, stirring occasionally, until softened.Stir in 3 cloves garlic (grated), 4 tablespoons tomato paste, 2 bay leaves, and 1 teaspoon dried thyme. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and smells fragrant.
- Sauté the cabbage: Add ½ medium green cabbage (chopped) and cook for 5 minutes, stirring occasionally, until it starts to soften and reduce in volume.Tip: Let the cabbage cook for a minute or two between stirs to develop a little extra flavor.
- Add the lentils and potatoes: Stir in 1 cup dried lentils (rinsed), 2 medium potatoes (diced), 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper.Bring to a boil, then reduce the heat and simmer gently, partially covered, for 30–35 minutes, stirring occasionally.The soup is ready when the lentils are tender, the potatoes are easily pierced with a fork, and the cabbage is soft.If the soup gets too thick, add a splash of vegetable broth or water.
- Finish and serve: Remove the bay leaves and stir in 1½ tablespoons red wine vinegar or fresh lemon juice.Taste and adjust salt, pepper, and acidity as needed.Serve hot with optional grated parmesan and a drizzle of olive oil.We love it with thick slices of crusty sourdough bread for dipping.
Notes
- Extra virgin olive oil → Avocado oil.
- Onion → Yellow onion, white onion, or shallots.
- Carrots → Parsnips or sweet potatoes.
- Celery → Fennel.
- Garlic → Garlic-infused olive oil (if tolerated), or omit.
- Tomato paste → Tomato sauce (use a little more).
- Bay leaves → Omit if unavailable.
- Dried thyme → Italian seasoning or rosemary.
- Green cabbage → Savoy cabbage, pointed cabbage, Napa cabbage, bok choy, or kale. Add tender greens later.
- Brown or green lentils → French green lentils, black beluga lentils (may need longer), or whole red lentils. Avoid split red lentils. Alternatively, use two 15-ounce cans of drained lentils, halve the broth, and add toward the end.
- Potatoes → Sweet potatoes or omit.
- Vegetable broth → Chicken broth.
- Red wine vinegar → Lemon juice, balsamic vinegar, or a smaller splash of apple cider vinegar.
- Parmesan → Optional, omit or use grated pecorino Romano.
- Sauté the cabbage: Cook for 5 minutes to soften its flavor and bring out its sweetness.
- Choose the right lentils: Brown or green lentils hold their shape best.
- Keep the potatoes: They add earthiness and make the broth creamier.
- Finish with vinegar: Red wine vinegar brightens the soup. Lemon juice or balsamic also work.
- Chop cabbage small: Bite-size pieces cook evenly and are easier to eat.
- Cook the tomato paste: Let it darken slightly for deeper flavor.
- Rinse, don’t soak: Rinse lentils and check for debris before cooking.
- Simmer gently: Avoid boiling vigorously to keep the lentils and potatoes intact.
- Adjust the consistency: Add broth to thin, or mash a few potatoes to thicken.
- Season at the end: Adjust salt, pepper, and acidity before serving.
- Store and freeze: Refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Add broth when reheating if needed.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Me salieron muy buenas, las hice tal y como pones en la receta.
Gracias
¡Muchas gracias, Fernando! Me alegra mucho saber que te quedaron tan buenas. ¡Gracias por probar la receta!
Nico