Our red cabbage and green lentil soup is an easy vegan soup recipe, and it's full of nutrients. Serve it with our Homemade Vegan Biscuits for a complete meal.
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CABBAGE LENTIL SOUP
If you're looking for an delicious, easy and healthy soup recipe, and who isn't, you're going to love this vegetarian cabbage soup.
The flavor of the cabbage is subtle, there’s a hint of celery mixed with onion and garlic, and the tomato brightens the taste of this soft, delicious soup.
And, the lentils add protein and a nice texture to the mix.
It's a great winter soup that will keep you warm and help boost your immune system.
HOW DO YOU MAKE CABBAGE SOUP WITH LENTILS?
This one pot soup recipe is incredibly easy.
STEP ONE
Dice the onion and the celery, mince the garlic, and chop the cabbage and tomatoes.
STEP TWO
Heat the oil in the pot and add the onions and celery and cook until the onions become translucent.
Add the cabbage, tomatoes and garlic to the pan and cook for one minute.
STEP THREE
Add the remaining ingredients and cook for approximately 30 minutes or until the lentils are tender.
MORE VEGAN CABBAGE RECIPES YOU'LL LOVE
COLCANNON (POTATO & IRISH SOUP)
Make our red cabbage and green lentil soup recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Red Cabbage and Green Lentil Soup
Equipment
- knife
- Soup pan
- stove
Ingredients
- 2 teaspoon olive oil Use 3 tablespoon of broth if you don't cook with oil.
- 1 red onion diced
- 2 celery stalks diced
- 1 red cabbage remove the outer leaves, wash, core, and coarsely chop
- 2 large tomatoes cored and diced
- 2 garlic cloves minced
- 8 cups vegetable broth
- 4 cups water
- 1 cup dry red wine
- 1 cup lentils rinsed well
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large soup pot heat the 2 teaspoon of oil (or 3 tablespoon broth) on medium heat and then add the onion and celery. Cook until the onions begin to sweat and become translucent, approximately 5 minutes. Stir frequently. Add the cabbage, tomatoes and garlic and cook for one minute. Add the 8 cup of broth, 4 cups of water, 1 cup of wine, and 1 teaspoon dried sage, 1 teaspoon dried oregano, and salt and pepper to taste, and bring to a boil. Reduce the heat to low and add the 1 cup of lentils. Cook at a low boil for 30 minutes or until the lentils are tender.
Notes
Nutrition
Teresa says
I love this soup, I return to it time and again. Thank you!
Linda Meyer says
Thank you so much, Teresa! We're so happy you like it, and we appreciate that you took the time to let us know. 🙂
Liz Trontz says
I vitamixed half of my soup and it made a delicious pureed soup. I left the other half just like it was. Delicious
Linda Meyer says
Hi Liz! That's a great idea to make it creamy. Thanks for the tip. 🙂
Beverley says
Please would you help with the following questions:
1. What is meant by "the broth" referred to in the instructions?
2. Would tinned tomatoes be suitable and if so, what quantity would you use?
3. Can this soup be successfully liquidised?
Linda Meyer says
Hi Beverley,
The ingredients should read vegetable broth. The stock and broth are the same thing. We're going to fix that now! Thank you so much for the great question.
Annie says
This was SO good. I never know what to do with cabbage in my csa box, every recipe just calls for half a head. I also got red onion so this was perfect. I used tomato paste because I didn’t have any fresh. My husband and I were so happy. Thank you!
Linda Meyer says
Thank you so much, Annie! We're so happy that you and your husband enjoyed it and appreciate that you took the time to let us know. 🙂
Gorillagal says
This is a great recipe and we used canned crushed tomatoes because that's what we had. We topped it with some parmesen and it was delish.
Linda Meyer says
Hi! Thank you so much for taking the time to let us know how much you liked it. Canned tomatoes are always a good choice in a pinch. 🙂
Sujata Goel says
hi, can you use red plum tomatoes instead of yellow ones?
thanks
sujata
Alex Meyer, MA says
Hey Sujata, Absolutely! Go ahead and use red and the recipe will taste very similar, the only change might be the color.
Marcy youker says
great recipe ,except for the sodium terrible high, I will make but not use any or a little salt, thanks for sharing
Linda Meyer says
Hi Marcy, the sodium count isn't accurate because the Nutrition Facts don't account for low-sodium broth. Feel free to omit it, though. 🙂
Johanne Beaulieu says
At which point do you add the yellow tomatoes?
Linda Meyer says
Hi Johanne, you add the tomatoes when you add the cabbage and garlic. 🙂