A warm and cozy cabbage lentil soup with health boosting ingredients like miso and apple cider vinegar.

Brrr… it’s been so cold and snowy here that all I’ve been wanting lately are warm and comforting foods. I actually made a salad for lunch on Tuesday and ate about half before deciding it was way too cold to be eating a salad. I rarely let food go to waste once it’s been plated (especially good salads) so this was a definite sign that my body needed something warm. A big pot of soup was immediately put on the agenda for dinner.

Health Boosting Cabbage Lentil Soup in a shallow bowl with a silver spoon on the side.

I didn’t know exactly what type of soup I wanted to make but I knew I didn’t want to make a run to the store in 16 degree weather so I had to make something with stuff we had already had on hand. Luckily we had an onion, garlic and veggie stock, my go-to base ingredients for soup. I’d also made a batch of lentils earlier in the week, which was supposed to be for topping salads but since I obviously wasn’t craving salads this week, I decided they could easily be used for the soup instead.

Health Boosting Cabbage Lentil Soup in a shallow bowl on a wood table with a silver spoon sitting next to the bowl.

I added a few veggies, some spices and a little miso to give the soup a good depth of flavor and crossed my fingers hoping it would turn out well.

Overhead shot of Health Boosting Cabbage Lentil Soup in a dark bowl with a silver spoon sticking out.

It did! Which is why I’m sharing the recipes with you guys. Duh! 😉

Not only is this soup flavorful and amazingly comforting on a freezing cold day, it’s packed with health-boosting ingredients (including my fav healthy secret ingredient: apple cider vinegar). I hope you all like it as much as we did. Happy Friday!


Cabbage Lentil Soup

  • Author: Eatingbirdfood.com
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4


A warm and cozy cabbage lentil soup with health boosting ingredients like miso and apple cider vinegar.


  • 1/2 Tablespoon coconut oil
  • 1 cup chopped onion
  • 1/2 Tablespoon minced garlic
  • 1 Tablespoon apple cider vinegar + 1/2 Tablespoon extra (optional)
  • 1 teaspoon basil
  • 1 bay leaf
  • 4 cups low sodium vegetable stock
  • 1 teaspoon miso
  • 1 28 oz canned whole peeled tomatoes, broken up with your hands
  • 1/2 head green cabbage
  • 1/2 teaspoon sriracha (or more depending on how spicy you like things)
  • 1 1/3 cup cooked green lentils*
  • ground pepper + sea salt, to taste


  1. In a large soup pot, heat coconut oil over medium heat. Add onions, cook and stir until onion is tender. Stir in garlic, bay leaf and basil; cook for 2 minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
  2. Add stock, canned tomatoes, cabbage, miso and sriracha. Bring to a boil. Reduce heat, and simmer for at least 30 minutes. Add in cooked lentils and simmer for around 20 minutes.
  3. Season to taste with salt, pepper and additional apple cider vinegar.


*I used previously soaked and cooked green lentils that I had on hand, but you could add 1/2 cup of uncooked, dry lentils that have been soaked overnight instead. If you do this, you’ll want to add the lentils when you add the vegetable stock and let the soup simmer for 50-60 minutes or until the lentils are cooked.


  • Serving Size: 1/4 of recipe
  • Calories: 238
  • Fat: 4g
  • Carbohydrates: 42g
  • Fiber: 11g
  • Protein: 11g

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  1. I’ve been making this soup for years in order to keep my diabetes under control. It does wonders & I even make it in the summer time. When I stray away from my diabetes diet Love it.

  2. I made this tonight in my Instant Pot, 15 minutes manual high pressure, at least 10 minutes slow release. I skipped the oil, sauteing onions and garlic in vegetable broth instead. Mine wasn’t terribly pretty, as I used red cabbage instead of green, but it was definitely delicious.

    A keeper!

    • I made it in the Instapot following Jean’s suggestion – 15 minutes on high pressure. Unlike Jean I did sautee the onions and garlic, and used green cabbage. And, 15 minutes was all it took (and I used raw, red lentils). Delicious. I will keep this recipe.

  3. I have to chime in and say how delicious this was! I didn’t have high hopes but the larder was pretty bare and this fit what I had on hand. I used lamb stock and it was really amazing – will make in the future for sure!

  4. Looked this up after trying nearly the same thing. Used chicken stock and olive oil brine (which is a great ingredient). I carmelized the onion and cabbage which will sweeten the result. Try it.

    Thinking of starting a frugal home cooking vlog.

  5. This looks delicious, I totally plan on making this! One thing I would add however, is that the miso shouldn’t be boiled! Miso has all sorts of amazing probiotics and tons of enzymatic digestive benefits being a fermented food, but both probiotics and enzymes are living organisms that cannot withstand boiling temperatures. Just my two cents for those who are looking to get the full health benefits of the miso!

  6. This soup is so yummy, comforting, and warming that I’m making another, second, dou le batch this week. It is extra good sprinkled with crispy home made coconut bacon. 😉

  7. I’m a long time reader of your blog but don’t comment much. I made a variation of your lentil soup last night. I used red cabbage instead of green and organic chicken broth. It was incredibly delicious! Even my husband loved it and said make sure you book mark this recipe so you can make it again! I absolutely love your blog and your delicious recipes 🙂

  8. This sounds delicious! I was called an old lady for liking cabbage the other day, glad to see someone else likes it too! Will be giving this a try on one of these snowy days we’ve been having.

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