Cabbage Lentil Soup (Mediterranean-Diet Favorite) Recipe
A hearty and wholesome Mediterranean-inspired cabbage lentil soup featuring tender lentils, fresh cabbage, and vibrant vegetable flavors, perfect for a nutritious and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 2 medium carrots, thinly sliced
- 1 rib celery, finely chopped
- 3 cloves garlic, grated
- ½ medium green cabbage (about 1 pound / 450 g), chopped into bite-size pieces
- 2 medium potatoes, peeled and cut into bite-size pieces (optional)
Pantry Items
- 2 tablespoons extra virgin olive oil
- 4 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup (200 g) dried lentils (brown or green)
- 6 cups (1.5 L) reduced-sodium vegetable broth
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1½ tablespoons fresh lemon juice
Instructions
- Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, sliced carrots, and chopped celery. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
- Add aromatics and herbs: Stir in the grated garlic, tomato paste, bay leaves, and dried thyme. Cook for 1 minute, stirring often, allowing the tomato paste to darken slightly and release its fragrant aroma.
- Sauté the cabbage: Add the chopped green cabbage to the pot. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and reduce in volume. For extra flavor, pause a minute or two between stirring intervals.
- Add lentils, potatoes, and broth: Stir in the rinsed dried lentils, diced potatoes, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer the soup: Cover the pot partially and let the soup simmer gently for 30 to 35 minutes. Stir occasionally, cooking until lentils are tender, potatoes can be pierced easily with a fork, and the cabbage is soft. If the soup becomes too thick, add a splash of vegetable broth or water to loosen it.
- Finish and serve: Remove the bay leaves from the soup. Stir in the fresh lemon juice, taste, and adjust seasoning as needed with salt, pepper, or additional lemon juice. Serve hot, optionally garnished with grated parmesan cheese and a drizzle of olive oil. This soup pairs beautifully with thick slices of crusty sourdough bread for dipping.
Notes
- Adding potatoes is optional, but they add additional heartiness to the soup.
- Rinsing lentils before use helps remove impurities and reduces cooking foam.
- Letting the cabbage cook undisturbed for short periods enhances its flavor.
- If soup thickens too much during simmering, add more vegetable broth or water.
- For extra richness, serve with grated parmesan and a drizzle of olive oil.
- This soup stores well and can be refrigerated for up to 5 days or frozen for longer storage.
