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Hearty Cabbage Lentil Soup Recipe

Avatar photoByLisa
Jump to Recipe· 4.5 from 146 reviews

There’s something incredibly comforting about a warm, filling bowl of soup that feels like a big hug on a chilly day. That’s exactly why I’m excited to share this Hearty Cabbage Lentil Soup Recipe with you. Packed with vibrant veggies, tender lentils, and a beautiful blend of spices, it’s not only nourishing but also surprisingly simple to whip up in just one pot. Trust me, once you try this soup, it’ll become a go-to in your kitchen just like it did in mine!

❤️

Why You’ll Love This Recipe

  • One-Pot Wonder: Cleanup is a breeze, which is perfect for busy weeknights or cozy weekend cooking.
  • Loaded with Nutrients: Lentils, cabbage, and kale come together to make this soup a powerhouse of vitamins and fiber.
  • Flavorful and Comforting: Smoky paprika and fennel seeds bring warmth and depth you’ll crave again and again.
  • Versatile and Adaptable: Easy to customize with what you have on hand or how spicy you like it.
A white pot filled with vegetable soup sitting on a white marbled surface. The soup has many layers including orange carrot cubes, light yellow potato pieces, dark leafy greens, translucent onions, and small lentils, all mixed in a reddish broth. A wooden spoon is inside the pot, partially submerged in the soup, with its handle resting on the pot's edge. Around the pot on the right side, there is a small ceramic bowl filled with a pale powder and a small white plate with toasted bread slices. Photo taken with an iphone --ar 2:3 --v 7 - Hearty Cabbage Lentil Soup, healthy lentil soup recipes, vegetarian hearty soup, one-pot vegetable soup, filling cabbage and lentil soup this …

Ingredients You’ll Need

The beauty of this Hearty Cabbage Lentil Soup Recipe lies in its simple, wholesome ingredients that work perfectly together to create layers of flavor. When shopping, I recommend getting fresh cabbage and a crisp fennel bulb for the best taste.

Flat lay of a small white ceramic bowl of golden olive oil, a large peeled yellow onion halved to show texture, a medium fennel bulb with fronds, two large peeled bright orange carrots, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, thinly sliced green cabbage leaves fanned out, curly kale leaves stacked neatly, three whole garlic cloves with skins on, a small white bowl with crushed fennel seeds, a small white bowl of deep red smoked paprika powder, a small white bowl of vibrant red chili flakes, a peeled medium-large yellow potato cut into chunks, a small white bowl of crushed ripe red tomatoes, a small white bowl of dry green lentils all arranged symmetrically on the white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hearty Cabbage Lentil Soup, healthy lentil soup recipes, vegetarian hearty soup, one-pot vegetable soup, filling cabbage and lentil soup
  • Olive or avocado oil: Helps sauté the veggies without overpowering their natural flavors; avocado oil is great for a milder taste.
  • Onion: Adds a sweet, aromatic base; use a large one for enough body.
  • Fennel bulb (or celery): Gives a lovely subtle anise flavor; celery is a handy swap if fennel is hard to find.
  • Carrots: Bring a gentle sweetness and some texture balance.
  • Sea salt and black pepper: Essential for seasoning—don’t skip these!
  • Green cabbage: The hearty star that holds the soup together with great texture when cooked just right.
  • Chopped kale: Optional but adds beautiful color and earthiness; curly or Lacinato varieties both work.
  • Garlic: For that punch of savory deliciousness; I use freshly minced for best results.
  • Fennel seeds: Lightly crushed to release their aroma or whole if you prefer a milder hint.
  • Smoked paprika: The secret behind that lovely smoky depth the soup carries.
  • Red pepper flakes: To add a bit of heat—you can always adjust depending on your spice tolerance.
  • Vegetable broth: Make sure it’s flavorful since it infuses the whole soup.
  • Yellow potato: Adds creaminess and a bit of body to the broth when it cooks down.
  • Crushed tomatoes: Bring brightness and a subtle tang that wakes up the flavors.
  • Dry green lentils: The plant-based protein that makes this soup truly satisfying.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this Hearty Cabbage Lentil Soup Recipe is—it’s super easy to tweak based on what you’re craving or what you have in your pantry. Don’t hesitate to make it your own!

  • Make it Spicier: I’ve added extra red pepper flakes or even a dash of cayenne for a warming kick that my family absolutely adores.
  • Oil-Free Version: If you want to skip the oil, just replace it with double the amount of water during the sautéing step—I discovered this works wonderfully while keeping it lighter.
  • Swap Veggies: If you don’t have fennel, celery works great, or you can add chopped sweet potatoes instead of yellow potatoes for a twist.
  • Add Protein Boost: For an extra hearty boost, stir in cooked sausage or shredded chicken if you’re not vegetarian.

How to Make Hearty Cabbage Lentil Soup Recipe

Step 1: Sauté the Flavor Base

Start by heating your olive or avocado oil in a large pot over medium heat. When the oil is shimmering, add the chopped onion, fennel (or celery), and carrot. Take your time here—sauté gently for about 8 minutes, stirring occasionally. This slow cooking draws out the natural sweetness, which builds a rich foundation for the soup. Resist the urge to crank up the heat; patience makes the flavors shine!

Step 2: Add the Greens and Aromatics

Next, toss in the cabbage and kale if you’re using it, and cook for another 5 minutes until the greens start to wilt. Then stir in the minced garlic, crushed fennel seeds, smoked paprika, and red pepper flakes. Let everything cook for just about a minute—this briefly heats the spices and garlic to release their fragrances without burning them.

Step 3: Simmer with Broth, Potatoes, Tomatoes & Lentils

Pour in the vegetable broth, diced potatoes, crushed tomatoes, and dry green lentils. Bring everything to a gentle simmer, then cover the pot with the lid slightly ajar. Let it simmer on medium-low for 30 to 40 minutes until the lentils are tender but still hold their shape. Be sure to check it occasionally and stir gently to prevent sticking.

Step 4: Season and Serve

Give your soup a taste and adjust the seasoning with more salt or red pepper flakes if you’d like it saltier or spicier. I love topping mine with a drizzle of olive oil and a sprinkle of vegan parmesan for a little extra indulgence, but that’s totally optional. Serve it alongside your favorite garlic bread or focaccia, and you’ve got a meal that always feels like a treat.

👨‍🍳

Pro Tips for Making Hearty Cabbage Lentil Soup Recipe

  • Low and Slow Sauté: Avoid rushing the sauté step; gentle cooking brings out maximum sweetness in the veggies.
  • Lentil Texture Check: Check the lentils around 30 minutes; they should be soft but not mushy for the perfect bite.
  • Spice Grind Trick: Crushing fennel seeds just before cooking really unlocks their aroma—don’t skip the mortar and pestle if you have one!
  • Avoid Overcooking the Greens: Add kale with cabbage and don’t cook too long to keep its color vibrant and texture pleasant.

How to Serve Hearty Cabbage Lentil Soup Recipe

The image shows a white bowl filled with hearty vegetable soup. The soup has a rich reddish-orange broth with chunks of orange carrots, light yellow potatoes, green leafy kale, and light brown lentils spread throughout. There are also pieces of translucent onions and light green cabbage layered inside. A piece of toasted bread with a golden brown crust leans on the rim of the bowl. A silver spoon rests in the soup, partially covered by the mixture. The bowl sits on a white marbled surface with scattered fennel seeds nearby and a reddish-brown bowl of grated cheese in the background. photo taken with an iphone --ar 2:3 --v 7 - Hearty Cabbage Lentil Soup, healthy lentil soup recipes, vegetarian hearty soup, one-pot vegetable soup, filling cabbage and lentil soup

Garnishes

I often add a simple but delicious touch by drizzling a bit of high-quality olive oil over the hot soup, then sprinkling on some vegan parmesan cheese. Sometimes, a few fresh parsley leaves on top brighten it up and add a fresh finish. These small touches make the soup feel extra special.

Side Dishes

My go-to sides with this soup are crusty garlic bread or soft, pillowy focaccia. Both soak up the flavorful broth beautifully. You could also serve it with a simple green salad for a lighter meal or warm naan bread if you want a fun twist.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in rustic bowls and top each serving with a little swirl of thick coconut cream or a pinch of smoked paprika for color. Pairing it with a side of roasted chickpeas adds crunch and texture that everyone raves about. Presentation really amps up the overall experience—you’ll see!

Make Ahead and Storage

Storing Leftovers

I love making this soup ahead of time because the flavors actually deepen overnight. Just store any leftovers in an airtight container in the fridge, and it’ll keep perfectly for about 4 to 5 days. It makes great lunches or quick dinners!

Freezing

This Hearty Cabbage Lentil Soup Recipe freezes beautifully. I portion it into individual containers and freeze for up to a month. When you defrost it, the texture holds up nicely, and the flavors remain vibrant—making your busy days way easier.

Reheating

To reheat, I usually warm the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen it if it’s thickened in the fridge. This keeps the lentils tender and the greens from getting too mushy.

FAQs

  1. Can I use red lentils instead of green lentils in this soup?

    Yes, you can substitute red lentils, but keep in mind they cook faster and tend to break down more, which will give you a creamier texture. If you like the soup thicker and smoother, red lentils are perfect. Just reduce the simmer time to about 20–25 minutes to avoid mushiness.

  2. What can I do if I don’t have fennel seeds?

    If fennel seeds aren’t on hand, simply omit them or substitute with an equal amount of caraway seeds or a pinch of anise seeds. While the flavor won’t be quite the same, the soup will still be delicious and flavorful.

  3. Can I make this soup in a slow cooker?

    You absolutely can! Simply sauté the veggies as directed, then transfer them along with all ingredients to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the lentils and potatoes are tender. Just remember to adjust seasoning at the end.

  4. Is this soup suitable for a vegan diet?

    Yes! This recipe is naturally vegan when you use vegetable broth and skip any optional cheese toppings or use vegan parmesan alternatives. It’s hearty and filling without any animal products.

Final Thoughts

This Hearty Cabbage Lentil Soup Recipe has become one of those recipes I turn to when I want something satisfying, healthy, and easy to prep. I love how it fills the house with mouthwatering aromas and warms me up from the inside out. You’re going to enjoy how versatile and forgiving it is, making it easy to keep coming back to again and again. So go ahead, grab that big pot, and give this recipe a try—I promise you won’t be disappointed!

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Hearty Cabbage Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 146 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian, Vegan
  • Diet: Vegan
Print Recipe

Description

This nourishing cabbage, fennel, and lentil soup is a comforting one-pot meal packed with wholesome vegetables, flavorful spices, and protein-rich lentils. It combines sautéed aromatics with simmered cabbage, kale, and tomatoes in a fragrant broth, making it a healthy, hearty, and easy-to-make vegan soup perfect for any season.

Ingredients

Scale

Main Ingredients

  • 2 Tbsp olive or avocado oil (plus more for serving; if oil-free, substitute twice the amount of water)
  • 1 large onion, peeled and finely chopped (about 3 cups or 225 g)
  • 1 medium fennel bulb, trimmed and finely chopped (about 2 cups or 210 g) or substitute 2 stalks of celery
  • 2 large carrots, peeled and finely chopped (about 3/4 cup or 90 g)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 6 cups green cabbage, sliced into 1/4-inch slices
  • 2 cups chopped kale (curly or Lacinato), sliced into 1/4-inch slices (or substitute with more cabbage)
  • 3 cloves garlic, minced
  • 1 Tbsp fennel seeds, crushed lightly (or whole)
  • 1 heaping tsp smoked paprika
  • 1/2–1 tsp red pepper flakes, to taste
  • 8 cups vegetable broth
  • 1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (about 3 cups or 300 g)
  • 1 (15 oz) can crushed tomatoes
  • 3/4 cup dry green lentils

For Serving (Optional)

  • Vegan parmesan cheese
  • Your favorite bread, such as garlic bread or focaccia

Instructions

  1. Sauté Vegetables: Heat the oil in a large pot over medium heat. Once hot, add the finely chopped onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft and sweet. Season with salt and black pepper, keeping the heat moderate to develop natural sweetness.
  2. Add Greens and Spices: Add the sliced cabbage and kale to the pot and continue sautéing for another 5 minutes until wilted. Stir in the minced garlic, crushed fennel seeds, smoked paprika, and red pepper flakes. Cook for an additional minute until the spices become fragrant.
  3. Simmer Soup: Pour in the vegetable broth, then add the chopped potatoes, crushed tomatoes, and dry green lentils. Bring the mixture to a simmer, cover the pot with the lid slightly ajar, and let it simmer over medium-low heat for 30-40 minutes, or until the lentils are tender but still hold their shape.
  4. Adjust Seasoning: Taste the soup and adjust seasoning as desired, adding more salt to enhance flavors or extra red pepper flakes for additional heat.
  5. Serve: Ladle the soup into bowls and top with a drizzle of olive oil and a sprinkle of vegan parmesan cheese if using. Serve alongside garlic bread or focaccia for a complete meal.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 1 month.

Notes

  • Nutrition information is an estimate and does not include optional ingredients like vegan parmesan or bread.
  • If avoiding oil, substitute the oil with twice the amount of water when sautéing.
  • Fennel seeds add a subtle anise flavor, but they can be left whole if preferred.
  • Adjust red pepper flakes according to your heat preference or omit for a milder soup.
  • Fresh kale can be substituted completely with green cabbage if desired.
  • For a gluten-free meal, ensure the broth and bread served are gluten-free.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 180
  • Sugar: 6 g
  • Sodium: 520 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 9 g
  • Protein: 8 g
  • Cholesterol: 0 mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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