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Cabbage and Red Lentil Soup

Cabbage and Red Lentil Soup - recipe card
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A hearty, nourishing soup that simmers red lentils and cabbage with aromatic vegetables and warm spices. The lentils break down into a creamy base while the cabbage retains a gentle bite, creating a satisfying texture. This vegan, gluten-free soup is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion (about 1 cup), finely diced
  • 2 medium carrots (about 1 cup), peeled and diced
  • 2 celery stalks (about 1/2 cup), diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup dried red lentils, rinsed and picked over
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cups shredded green cabbage (about 1/2 medium head)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Avoid browning; reduce heat if needed.
  2. Add the minced garlic, cumin, smoked paprika, coriander, turmeric, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 1 minute. This blooms the spices and deepens their flavor.
  3. Stir in the rinsed red lentils, vegetable broth, and diced tomatoes with their juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  4. After 15 minutes, stir in the shredded cabbage and return to a simmer. Cook, uncovered, for another 15-20 minutes, or until the lentils are completely tender and the cabbage is soft but not mushy. Stir occasionally to prevent sticking.
  5. Season with kosher salt and black pepper. Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth or water to reach desired consistency.
  6. Remove from heat and stir in the fresh lemon juice. This brightens the flavors. Ladle into bowls and garnish with chopped parsley. Serve hot.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Do not boil vigorously after adding lemon juice to preserve its brightness.

Nutrition

Keywords: cabbage and red lentil soup, red lentil soup, cabbage soup, vegan lentil soup, healthy soup recipe, Mediterranean soup, easy lentil soup, gluten-free soup, one-pot soup, weeknight dinner, comfort soup

Find it online: https://gordonramsayeats.com/cabbage-and-red-lentil-soup-recipe/