cabbage lentil soup

This cabbage lentil soup is warm, cozy and loaded with health boosting ingredients like miso and apple cider vinegar.

Cabbage Lentil Soup

olive oil

onion

garlic

Tablespoons apple cider vinegar (divided)

basil (or 1/4 cup fresh basil)

bay leaf

sea salt + more,

ground pepper + more, to taste

vegetable stock

cabbage

sriracha

white miso paste*

In a large soup pot, heat oil over medium heat. Add onions, cook and stir until onion is tender and fragrant, about 5 minutes. Stir in garlic, bay leaf, basil, salt and pepper and cook for 2-3 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.

Add stock, canned tomatoes, cabbage and sriracha. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in cooked lentils and simmer for 20 additional minutes. Remove from heat and stir in the miso paste and and remaining apple cider vinegar.

Taste and season with additional salt, pepper, if needed. Serve warm with a salad, bread or crackers.

Leftovers will keep in the fridge for 3-4 days or you can freeze the soup for up to 3 months.

I love this soup! It has so many complex flavours and is super satiating.

I was so nervous about the cabbage - but wanted to try something new and I'm so glad I did! This hit the spot. I've already made two pots.

This was my first time enjoying cabbage and miso in lentil soup BUT IT WILL NOT BE MY LAST! I used fire roasted tomatoes, nearly tripled the miso, and topped with avocado. Delicious!

Comforting, 1-pot soup with cabbage, fennel, lentils, kale, and Italian-inspired seasonings. An easy, nourishing, gluten-free and plant-based meal!

Nourishing Cabbage, Fennel &amp; Lentil Soup (1 Pot!)

onion,

medium fennel bulb,

carrots,

sea salt and black pepper

green cabbage,

kale (curly

garlic,

Tbsp fennel seeds,

tsp smoked paprika

1/2-1 tsp red pepper flakes ((to taste))

vegetable broth ((or store-bought))

(15 oz.) can crushed tomatoes

dry green lentils

Vegan parmesan cheese

Your favorite bread

Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper — don’t be tempted to turn the heat up to speed this up or the veggies won’t get as sweet.

Add in the cabbage and kale (if using), and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.

Stir in the vegetable broth, diced potatoes, crushed tomatoes, and lentils.  Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.

Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.

We like to top bowls with a drizzle of olive oil and a sprinkle of vegan parmesan and serve with garlic bread or focaccia bread.

Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Fabulous on this cold early spring day! I followed the ingredients and directions exactly, but used only about 6 cups water, resulting in a thicker finished soup. I agree the fennel is key. (It reminds me of minestrone but with lentils instead of beans.) I also agree a lot of garlic bread would be the perfect accompaniment! Thank you as always for your healthy and tasty recipes!

This was delicious! The cabbage is (almost) like noodles! It's so smokey and the veggies still had a tiny bit of a bite. So good!!!!

I made this as written, except for one main thing. I didn't have a potato, so I used about a 1/2 of brown rice. At the end of cooking, it was a little thick, so added a little water. The fennel bulb seemed not quite enough so I added some celery. 
Very good taste. I like fennel, and it seems to give cabbage soup a nice spark. I like having the kale in it for the color as well as added nutritrition. 

A keeper!
 Thank you.

This recipe was very lovely with wonderful flavors! It comes together very quickly, so I found prepping all the ingredients before the first step was helpful for me. It'll definitely be a staple dish in our home!

This is a wonderful recipe: flavourful, inexpensive, and forgiving of substitutions of vegetables and legumes according to what is on hand. I just made a batch with celery instead of fennel (about half the volume recommended), half-and-half red and green lentils, and fresh diced tomato instead of canned/crushed. Luckily I had smoked paprika and ground fennel - I think they are key to some of the richness and depth of flavour. SO GOOD! Thanks as always for another delicious meal.

I made this several weeks ago and the left overs freeze really well. It’s in my meal plan again this week! It’s so good.

https://www.youtube.com/watch?v=eaMIseGCqBk

Comforting, 1-pot soup with cabbage, fennel, lentils, kale, and Italian-inspired seasonings. An easy, nourishing, gluten-free and plant-based meal!

Full Recipe: https://minimalistbaker.com/nourishing-cabbage-fennel-lentil-soup-1-pot/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Top 2 cabbage lentil soup recipes from across the web

The most viewed cabbage lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cabbage Lentil Soup

Nourishing Cabbage, Fennel & Le...

Top 2 cabbage lentil soup recipes from across the web

The most viewed cabbage lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Lentil Soup

Nourishing Cabbage, Fennel &amp; Le...

The most viewed cabbage lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Nourishing Cabbage, Fennel & Le...