Fun & Fabulous Warm Cabbage and Lentil Soup

Here is a fun and fabulous Warm Cabbage and Lentil Soup! I have to be honest with you—this recipe takes a little bit longer than the quick ones we usually whip up, but honestly? It is well worth the time.

Whether you enjoy this as a standalone meal or pair it with your favorite side (maybe some fresh homemade bread?), this hearty soup is going to warm you right up.

Let’s gather all of our ingredients and get started!

Why You’ll Love This

• It’s Super Hearty: With lentils and cabbage, this soup really sticks to your ribs without weighing you down.
• Flavor Packed: We aren’t just boiling water here; we’re building layers with soy sauce, smoked paprika, and red wine vinegar.
• Great for Meal Prep: The leftovers might actually be better than the fresh batch. It stores beautifully in the fridge.
• Flexible: The original inspiration for this actually called for quinoa, but we’re using lentils today because that’s what we love. You can swap things around easily!

What You’ll Need

• Yields: 8–10 Servings
• Cook Time: 50 minutes
• Prep Time: 15 minutes
• Total Time: 1 hour 5 minutes

Special Equipment Needed:

• Large stockpot or Dutch oven (at least 6 quarts)
• Sharp knife and cutting board
• Wooden spoon for stirring

Ingredients

• 1 tbsp Olive oil
• 1 large Onion, diced
• 1 medium head Green cabbage, cored and coarsely chopped/sliced
• 3 cloves Garlic, minced
• 8 cups Vegetable broth
• 1 cup Green lentils (rinsed and sorted)
• 3 cans (8 oz each) Tomato sauce (24 oz total)
• 4 to 5 medium Fresh tomatoes, diced
• 2 tbsp Soy sauce (low sodium recommended)
• 1 tbsp Red wine vinegar (Sub: Lemon juice)
• 1 tbsp Smoked paprika (Regular paprika works too)
• Salt and Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 tsp Liquid smoke (for extra depth)
• Optional: Pinch of Cayenne pepper (for heat)

Instructions

1. Sauté the Onion

Coat the bottom of your large pot with olive oil and place it over medium heat. When the oil is hot, add the diced onion. Sauté until it begins to soften, which takes about 5 minutes.

2. Wilt the Cabbage

Add the chopped cabbage to the pot. Continue to cook for about 5 more minutes, stirring occasionally, just until the cabbage begins to soften and reduce in volume.

3. Make it Fragrant

Add the minced garlic and sauté until it becomes fragrant—that’s about one more minute. Be careful not to burn it!

4. First Simmer

Stir in 8 cups of vegetable broth and 1 cup of rinsed lentils. Stir well to combine. Raise the heat to high to bring the soup to a rolling boil. Once boiling, lower the heat immediately and allow it to simmer for 20 minutes.

5. Add the Flavor Layers

After the first 20 minutes, stir in the tomato sauce and the fresh diced tomatoes. Add the soy sauce, red wine vinegar (or lemon juice), and smoked paprika.
Note: If you have liquid smoke and want that extra smoky flavor, add a drop or two now.

6. Final Simmer

Continue to simmer the soup on low heat until the lentils are fully cooked and tender. This will take about another 20 minutes.

7. Season and Serve

Remove the soup from the heat. Taste it and season with salt and pepper.
Tip: If you like spice, this is where I add a little bit of cayenne pepper!
Stir it all up to blend the flavors. Ladle into warm bowls and sprinkle fresh parsley on top to garnish. Enjoy!

If you like this recipe Explore more recipes

Check Out More Vegan Recipes:

• Vegan Chickpea Salad for Sandwiches & Wraps
• Veggie‑Loaded Rice Bowls with Simple Homemade Sauce
• 8 Vegan Freezer-Friendly Dinners for Easy Meal Prep
• Vegan Freezer‑Friendly Lentil Soup

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Warm Cabbage and Lentil Soup

Recipe by Sana ReiCourse: SoupsCuisine: American, VegetarianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

215

kcal

Total time

1

hour 

15

minutes

A warming, hearty soup featuring green lentils, tender cabbage, and a rich tomato-based broth enhanced with soy sauce and smoked paprika. Perfect for meal prep and cozy nights in.

Ingredients

• Equipment Needed:

• Large Pot / Dutch Oven

• Chef’s Knife

• Cutting Board

• Ingredients:

• 1 tbsp Olive oil

• 1 large Onion, diced

• 1 medium head Green cabbage, chopped

• 3 cloves Garlic, minced

• 8 cups Vegetable broth

• 1 cup Green lentils, dry (rinsed)

• 24 oz Tomato sauce (3 small 8oz cans)

• 5 medium Tomatoes, diced

• 2 tbsp Soy sauce

• 1 tbsp Red wine vinegar

• 1 tbsp Smoked paprika

• 1 tsp Salt (adjust to taste)

• 1/2 tsp Black pepper

• 1/4 cup Fresh parsley, chopped

Directions

• Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft.
• Add chopped cabbage and cook for another 5 minutes until softened.
• Stir in garlic and cook for 1 minute until fragrant.
• Pour in vegetable broth and lentils. Increase heat to high to boil, then reduce heat to low and simmer for 20 minutes.
• Stir in tomato sauce, diced tomatoes, soy sauce, vinegar, and paprika. (Add optional liquid smoke here if using).
• Simmer for another 20 minutes until lentils are tender.
• Remove from heat. Season with salt, pepper, and optional cayenne.
• Ladle into bowls and garnish with fresh parsley.

Notes

• Substitutions: The original inspiration for this recipe used quinoa. You can swap the 1 cup of lentils for 1 cup of quinoa if you prefer (adjust cooking time slightly as quinoa cooks faster).
• Storage: Store in an airtight container in the fridge for up to 4 days. The flavors get better the next day!
• Consistency: If the soup becomes too thick after storing, add a splash of water or broth when reheating.