Description

This hearty and nutritious Cabbage Lentil Soup combines tender cabbage, cooked lentils, and a blend of aromatic herbs simmered in a flavorful tomato and vegetable broth. Enhanced with miso paste and a hint of spice from sriracha, this comforting soup is perfect for a wholesome meal, especially during cooler months. It's easy to prepare in one pot and makes excellent leftovers.

Ingredients

Sauce and Seasoning

1/2 Tablespoon olive oil
1 teaspoon dried basil (or 1/4 cup fresh basil)
1 bay leaf
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon ground pepper, plus more to taste
1 1/2 Tablespoons apple cider vinegar (divided)
1/2 teaspoon sriracha (adjust to taste)
1 teaspoon white miso paste

Vegetables and Broth

1 cup chopped onion
3 cloves minced garlic
4 cups low sodium vegetable stock
1 28 oz canned whole peeled tomatoes (broken up by hand)
1/2 head green or savoy cabbage, chopped

Lentils

1 1/3 cup cooked green or brown lentils

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Instructions

Sauté Onions and Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring frequently, until the onions are tender and fragrant, about 5 minutes. Then stir in the minced garlic, bay leaf, dried basil, salt, and pepper, continuing to cook for an additional 2-3 minutes to release the flavors. Add 1 tablespoon of apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
Add Broth, Tomatoes, Cabbage, and Simmer: Pour in the low sodium vegetable stock, add the canned whole peeled tomatoes (broken apart by hand), chopped cabbage, and sriracha. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Allow the soup to cook, uncovered, for at least 30 minutes to let the flavors meld and the cabbage soften.
Add Lentils and Continue Simmering: Stir in the cooked green or brown lentils, then simmer for an additional 20 minutes to heat the lentils through and further develop the soup’s depth. Remove the pot from heat and stir in the white miso paste along with the remaining apple cider vinegar. Mix well to combine all flavors.
Season and Serve: Taste the soup and adjust seasoning by adding more salt, pepper, or sriracha if desired. Serve the soup warm alongside a fresh salad, crusty bread, or crackers for a complete and satisfying meal.
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for 3-4 days, or freeze the soup for up to 3 months to enjoy later.

Notes

Cook lentils separately before adding, as the recipe calls for cooked lentils.
Adjust the amount of sriracha based on your preferred spice level.
Using fresh basil can provide a brighter flavor than dried basil if available.
White miso paste adds umami depth; if unavailable, substitute with a small amount of soy sauce or skip.
Soup thickens upon standing; add extra vegetable broth or water when reheating if desired.