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An overhead shot of Cabbage soup in a white bowl on a white towel with a silver spoon in the bowl.

Red Cabbage and Green Lentil Soup

An easy, delicious and super healthy soup. It's packed full of vitamins and antioxidants, thanks to the cabbage, celery, garlic and lentils. 
3.73 from 22 votes
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Course: Entree, Main Course, Soup
Cuisine: American, Vegan
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Calories: 177kcal
Author: Linda & Alex
Cost: $5


  • knife
  • Soup pan
  • stove


  • 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


  • 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.


Store in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw in the refrigerator or heat in a pan on the stove on low. 


Serving: 1cup | Calories: 177kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 986mg | Potassium: 603mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1981IU | Vitamin C: 67mg | Calcium: 80mg | Iron: 3mg
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