Treat yourself to a time-saving twist on your cabbage roll cravings with this vegan lentil cabbage roll soup! All the delicious flavors of classic vegan cabbage rolls are captured in this beautiful recipe, which is made into an easy-to-make soup. This flavorful soup is perfect for a busy weekday or a busy weekend lunch. It’s simple to make and tastes great. Savor the deliciousness of cabbage rolls without the fuss.

If you love cabbage rolls, but want the taste without the fuss this recipe is for you! It’s all the wonderful ingredients, made in one pot. Not only does this make a quick and easy meal, but the one pot cooking makes clean up a cinch.

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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

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

1 cup lentils
1 cup cooked rice or cooked quinoa (optional)
2 tablespoon olive oil
1 onion, finely diced
2 carrots, diced
3 cloves garlic, minced
1 cabbage, shredded
2 tablespoons coconut aminos or gluten free tamari (optional)
6 cups vegetable broth
2 14 oz. can diced tomato
1 8 oz. can tomato paste
1 teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon smoked paprika
pinch of cayenne (optional)
salt and pepper to taste
parsley for garnish (optional)

Instructions

In a large pot, sauté the chopped onion, carrots, and garlic over medium heat until softened.
Add the shredded cabbage and continue to cook for another 5 minutes until it starts to wilt.
Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir well.
Add the rinsed lentils, cooked rice, thyme, oregano, paprika, salt, and pepper. Bring the soup to a boil.
Reduce the heat to low, cover, and simmer for about 25 – 30 minutes or until lentils are tender.
Add in cook rice and coconut aminos. Simmer for 5 more minutes to heat through.
Adjust seasoning if needed and serve hot, garnished with fresh parsley.