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Super Yummy Lentil Cabbage Soup

vegan lentil cabbage healthy soup

Hmm, hmm, hmm! This soup is deliciously filling and easy to prepare.


  • 2 tbsp olive oil

  • 1 onion, chopped (white, brown, yellow)

  • 2 - 3 garlic cloves, minced

  • 1 large carrot , chopped (about 1 1/4 cups)

  • 1/2 green cabbage, chopped

  • 2 cups / 400g dried lentils (any except DuPuy)

  • 400g / 14 oz crushed tomato

  • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium

  • 1/2 tsp each cumin and coriander powder

  • 1 1/2 tsp paprika powder

  • 2 dried bay leaves

  • zest of 1 lemon or lime + its juice, or 1 tbsp Apple Cider Vinegar (ACV)

  • salt and pepper

You can top with a fresh herb of choice (parsley, cilantro or mint — optional)


  • Heat oil in a large pot over medium-low heat. Add onion and slow cook for about 7 minutes. Add garlic and cook for 2 minutes.

  • Add cabbage and carrot. Cook for 7 - 10 minutes.

  • Add all remaining ingredients except the lemon or ACV, and salt/pepper. Stir.

  • Increase heat and bring to simmer. Scoop scum off the surface if required. Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft. If soup is too thick add another cup or two of water as it cooks.

  • Season to taste with salt and pepper. Add lemon or lime zest and juice or ACV just before serving. Garnish with fresh herb.

Can be frozen or kept in fridge for 3 to 5 days.

Bon appetit !


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