We love soups in the fall and this hearty lentil and cabbage soup is no exception -- its really delicious! This recipe will feed a crowd so make it on a chilly Fall evening for your family! Or make it ahead and freeze it for later when it gets even colder out there!
If you are watching your waistline, you'll be happy to know this recipe is vegan, high in fiber, high in protein and low in fat.
Make this soup for your family using organic ingredients from Wanigan. Click on the ingredients below to add them to your online shopping cart for home delivery in Toronto, Brampton and the GTA!
Cabbage Lentil Soup
- 1 small to medium head of cabbage, thinly sliced
- 1 28oz can of whole stewed tomatoes or diced tomatoes
- 2 medium carrots, chopped into thin rounds
- 1 small red onion, finely chopped
- 1 clove of garlic, minced
- 1 bay leaf
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup of dried lentils
- 1 tbsp olive or coconut oil
Heat oil in a large soup pot over low heat and add chopped onion. Sauté until translucent and add carrots and garlic. Stir to coat with oil and add all spices and bay leaf. Add tomatoes and lentils and stir to mix well.
Stir for a few minutes and add cabbage. Add water just to cover above cabbage about an inch and bring to a boil. Reduce heat to simmer. Once lentils are tender, remove from heat and remove bay leaf before serving.
Fabulous frozen too! Makes a few hassle free dinners. Add your choice of whole grain for a heartier soup.