Cabbage Roll Soup (with Lentils and Rice)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 medium carrots thinly sliced
- 2 ribs celery diced
- 3 cloves garlic grated
- 4 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 bay leaves
- ½ medium green cabbage (about 1 pound / 450 g), chopped into bite-size pieces
- ⅔ cup (130 g) dried lentils brown or green
- 1 can crushed tomatoes 15 ounces / 400 g can
- 6 cups (1.5 L) vegetable broth or chicken broth, reduced-sodium plus more as needed
- 1 tablespoon soy sauce or Worcestershire sauce – optional
- ⅔ cup (130 g) uncooked long-grain white rice like Basmati or Jasmine
- 1 teaspoon salt and black pepper, plus more to taste
- 1 tablespoon apple cider vinegar plus optional teaspoon of sugar to balance the acidity of the tomato
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, 2 medium carrots, and 2 ribs celery (all chopped). Cook for 5 minutes, stirring occasionally.Stir in 3 cloves garlic (grated), 4 tablespoons tomato paste, 1 teaspoon smoked paprika, and 2 bay leaves. Cook for 1 more minute.
- Soften the cabbage: Add ½ medium green cabbage (chopped), 1 teaspoon salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the cabbage starts to soften and shrink.
- Simmer the lentils: Add ⅔ cup dried lentils (rinsed), 1 can crushed tomatoes, 6 cups vegetable broth, and 1 tablespoon soy sauce (if using). Stir, cover, and bring to a boil. Reduce the heat until gently bubbling and leave the lid slightly open.Simmer for 20 minutes, or until the lentils are almost tender. If they’re still hard, cook longer before adding the rice.
- Add the rice: Stir in ⅔ cup uncooked long-grain white rice (rinsed). Simmer gently for about 15 minutes, until both rice and lentils are tender.Stir occasionally, scraping along the bottom to prevent sticking. Add extra broth as needed if the soup gets too thick.
- Finish and serve: Remove the bay leaves and stir in 1 tablespoon apple cider vinegar. Taste and adjust salt and pepper. Add the optional teaspoon of sugar if the tomatoes taste too sharp.Turn off the heat and rest for 5 minutes before serving.
Substitutions
- Extra virgin olive oil –> Regular olive oil or avocado oil.
- Onion –> Leek or shallots.
- Carrots –> Diced parsnips or butternut squash.
- Celery –> Fennel.
- Garlic –> Omit or use garlic-infused oil if tolerated.
- Tomato paste –> Double-concentrated tomato paste.
- Smoked paprika –> Sweet paprika for less smokiness.
- Bay leaves –> A little dried thyme.
- Green cabbage –> Savoy cabbage.
- Dried lentils –> Brown, green, or French green lentils; French green may take longer.
- Crushed tomatoes –> Canned whole tomatoes, crushed by hand.
- Broth –> Reduced-sodium vegetable or chicken broth.
- Soy sauce –> Worcestershire sauce or tamari.
- Basmati rice –> Jasmine rice or another long-grain rice.
- Black pepper –> White pepper.
- Sugar –> A little honey.
- Apple cider vinegar –> Red wine vinegar or lemon juice.
- Check lentils first: They should be nearly tender before adding rice.
- Use brown or green lentils: They hold their shape.
- Chop cabbage small: Remove the core; keep pieces spoon-sized.
- Rinse rice: This helps prevent an overly thick broth.
- Simmer gently: Stir along the bottom to prevent sticking.
- Keep broth handy: Add more as the soup thickens.
- Taste before sweetening: Add sugar only if needed after seasoning.
- Adding sausage? Remove casings and brown before adding vegetables.
- Storage: Refrigerate for 3–4 days or freeze for up to 3 months. Add broth when reheating.
