Craving the cozy taste of cabbage rolls but don’t have the time (or patience) to roll and bake them? This easy vegan lentil cabbage roll soup gives you all the classic flavors in a hearty one-pot recipe. It’s loaded with tender cabbage, lentils, tomatoes, and warm spices, which are the same ingredients you love, made simple.
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Perfect for busy weeknights or busy weekend lunches, this soup is budget-friendly, packed with plant-based protein, and comes together in about 35 minutes. Even better? Since it’s a one-pot vegan dinner, cleanup is quick and easy. Comfort food without the fuss!
What you’ll love about this recipe:
- Budget-friendly ingredients
- Healthy
- Filling, and hearty meal
- All the taste of cabbage rolls
- Made in one pot
Frequently Asked Questions
Can I use brown lentils instead of green lentils?
Yes, you can substitute brown lentils for green lentils in this recipe. Keep in mind that brown lentils may cook a bit faster than green lentils.
Can I use pre-cooked lentils?
While you can use pre-cooked lentils, it’s recommended to use uncooked lentils in this recipe as they will absorb the flavors of the soup while cooking.
How long does the soup last in the refrigerator?
This soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat it on the stovetop or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
What can I serve with Vegan Lentil Cabbage Roll Soup?
This soup is hearty on its own but can be paired with a slice of crusty bread or a side salad for a more substantial meal.
Can I add additional vegetables?
Absolutely! Feel free to customize the soup by adding vegetables like diced celery, mushrooms, shallots, or bell peppers for extra flavor and nutrition. Additionally, you could add in chopped spinach or kale.
More Delicious Hearty Soups
- Vegan Parmesan Cabbage Rice Soup
- Tuscan Chickpea and Quinoa Soup
- French Lentil Stew
- Butternut Squash Lentil Curry
- Split Pea Soup
- Sweet Potato Chili
- Tuscan Navy Bean Soup
- Lentil Chili
Easy Vegan Lentil Cabbage Roll Soup
Ingredients
- 2 15 oz cans of lentils
- 1 1/2 cup cooked rice or cooked quinoa (optional)
- 1 -2 tablespoon olive oil
- 1 onion, finely diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 cabbage, shredded or chopped
- 1/4 cup parsley
- 4 cups vegetable broth (can add less for thicker soup or more for thinner soup)
- 1 28 oz. can diced tomato
- 1 8 oz. can tomato paste
- 3 tablespoons brown sugar or maple syrup
- 2 tablespoons apple cider vinegar or coconut vinegar
- 1 tablespoon smoked paprika
- pinch of cayenne (optional)
- 2 tablespoons coconut aminos or gluten free tamari (optional)
- 1/4 teaspoon dried ground fennel (optional)
- salt and pepper to taste
- parsley for garnish (optional)
Instructions
- In a large stock pot, sauté over medium heat the chopped onion, and carrots for 3-5 minutes until softening, then add garlic and sauté for aonther minute.
- Add to the pot, the broth, lentils, chopped cabbage, parsley, canned tomatoes, tomato paste, brown sugar, vinegar, and seasonings, to the large pot. Bring to a boil. Then cover pot and reduce heat to simmer for 15 – 20 minutes until cabbage is tender, and flavors combined.
- Add previously cooked rice to the pot, and stir in to heat through.
- Adjust seasoning, if needed. Add salt and pepper, Serve hot, and garnish with chopped parsley, dill, green onions, chives, a dollop of vegan sour cream, or a sprinkle of smoked paprika.
Delicious! This recipe is a keeper!