Make yourself an easy and nourishing meal full of frugal ingredients with this delicious cabbage lentil soup.
Full of simple ingredients and a great way to toss in leftovers cabbage and lentil soup can also be hearty and filling.
A strong, homemade flavorful broth is ideal. If homemade isn’t available, use a good quality store brought broth.
Keep it vegan and use vegetable broth. However, beef or chicken broth will also work deliciously.
Add Meat, If Desired
If you have some leftover roast chicken or pot roast – toss those bits of leftover meat in the soup for a heartier soup that meat eaters will love.
Do match the soup broth to the meat added.
These are simple ingredients and some good spice will compliment and switch up the flavor easily.
Cumin and lentils are a great flavor combination and that’s generally my go too.
Add some red pepper flakes or even some chopped jalapeno with the onions to add heat and flavor.
Sprinkle some caraway seeds into the broth or on top before serving.
Add fresh herbs if you have them – lovage, rosemary, thyme, oregano, etc. would all be great choices. Dried herbs will also work.
Cabbage lentil soup is a perfect simple fall meal idea. Add some homemade bread and/or a salad to make it filling.
Eat it alongside rich and delicious fall sandwiches like healthier grilled cheese for something quite comforting on a cool afternoon.
Be sure to serve it with a big basket of sourdough crackers for crunch!
Top the bowls of soup with a bit of sour cream for extra flavor and richness.
Leftovers for Lunch
Make a big batch and serve it for lunch the next day. It will pack delightfully well in a thermal bottle for a hot seasonal lunch. Just add a bit of bread or fruit for an easy meal on-the-go.
- 6 Cups Vegetable Broth
- 1 Cup Carrots, diced
- 1 Large Onion, chopped
- 3 Cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 1 Pound Cabbage, sliced
- 1 Cup Peas
- 2/3 Cup Lentils
- 1 Bay Leaf
- 2 teaspoons Ground Cumin, optional
- Salt & Pepper, to taste
- In a large soup pot, heat the olive oil. Sauté the onions, garlic, and carrots until the onions are translucent.
- Add the broth, cabbage, and lentils. Bring to a boil. Add the bay leaf, cumin (if using), and season lightly with salt and pepper.
- Cover the pot and turn down the heat to medium low. Simmer until the lentils are cooked - 30 to 40 minutes.
- Add the peas and simmer just until the peas are cooked about 5 minutes.
- Adjust seasonings with more salt and pepper if necessary.
- Serve hot.
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Amount Per Serving: Calories: 183Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1110mgCarbohydrates: 30gFiber: 9gSugar: 11gProtein: 8g
We try our best but cannot guarantee that nutrition information is 100% accurate.