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Easy Veggie Cabbage Lentil Soup

Easy Veggie Cabbage Lentil Soup

This soup combines lentils, cabbage, and vegetables for a hearty and nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Soup
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 cup Green or Brown Lentils soak briefly or rinse well
  • 2 cups Cabbage shredded or chopped
  • 2 medium Carrots diced
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth low-sodium recommended
For Seasoning and Flavor
  • 2 leaves Bay Leaves
  • 1 teaspoon Smoked Paprika a pinch
  • 1 teaspoon Cumin ground
  • to taste teaspoon Salt adjust at the end
  • to taste teaspoon Pepper adjust at the end
Optional Add-Ins
  • 1 cup Tomatoes fresh or canned
  • 1 cup Spinach or Kale stirred in near the end
  • 1 tablespoon Lemon Juice splash before serving

Equipment

  • Pot
  • Knife

Method
 

  1. In a large pot, heat a bit of oil over medium heat. Add the onion and garlic, and sauté until soft.
  2. Add the carrots, cabbage, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Stir in bay leaves, smoked paprika, cumin, salt, and pepper. Simmer for an additional 10 minutes.
  4. If using, add tomatoes, spinach or kale, and lemon juice. Cook until greens are wilted.

Notes

This soup can be stored in the fridge for up to 5 days. Feel free to adjust the vegetables based on your preference.