Cabbage Lentil Soup

4.20 from 52 votes

This cabbage lentil soup is warm, cozy and loaded with health boosting ingredients like miso and apple cider vinegar.

Prep Time15

Cook Time1

Course: Soup

Cuisine: American

Keyword: cabbage lentil soup

Servings:

In a large soup pot, heat oil over medium heat. Add onions, cook and stir until onion is tender and fragrant, about 5 minutes. Stir in garlic, bay leaf, basil, salt and pepper and cook for 2-3 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
Add stock, canned tomatoes, cabbage and sriracha. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in cooked lentils and simmer for 20 additional minutes. Remove from heat and stir in the miso paste and and remaining apple cider vinegar.
Taste and season with additional salt, pepper, if needed. Serve warm with a salad, bread or crackers.
Leftovers will keep in the fridge for 3-4 days or you can freeze the soup for up to 3 months.

Mis0: You can use chickpea miso for a soy-free version of this recipe. If you don't have miso, you can omit it from the recipe, however if you do you will likely find you need to add additional salt and pepper.
Note about the lentils: I like to use previously cooked green lentils for this soup, but you could add 1/2 cup of uncooked lentils that have been rinsed and sorted right in with the soup. If you do this, you’ll want to add the lentils, as well as, 2 additional cups of liquid (water or stock) when you add the tomatoes, cabbage and sriracha. Let the soup simmer for 50-60 minutes or until the lentils are cooked.