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.
Perfect for busy weeknights or busy weekend lunches, this soup is budget-friendly, packed with plant-based protein, and comes together in about 30 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.
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 finely 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
30-Minute Vegan Lentil Cabbage Roll Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced or shredded
- 4 -5 cloves garlic, minced
- 5-6 cups thinly shredded cabbage (about 1/2 medium cabbage)
- 2 15 oz cans of lentils, drained
- 1 28 oz. can diced tomato
- 1 8 oz. can tomato sauce
- 3 cups vegetable broth (plus more as needed)
- 1 1/2 cup cooked rice or cooked quinoa, (optional)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar (or coconut vinegar)
- 2 tablespoons coconut aminos or gluten free tamari (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon dried italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup parsley, chopped
- 1/4 salt and pepper, or to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and shredded carrot and cook for 3–4 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the thinly shredded cabbage, lentils, diced tomatoes, tomato sauce, vegetable broth, brown sugar, vinegar, tamari, smoked paprika, Italian seasoning, garlic powder, onion powder, salt and pepper. Stir well.
- Increase the heat and bring to a boil. Reduce to a lively simmer, partially cover, and cook for 10–12 minutes, stirring occasionally, until the cabbage is tender.
- Stir in the cooked rice or quinoa and parsley. Cook for another 2–3 minutes, just until heated through. Taste and adjust salt, pepper, vinegar or broth as desired.
- Serve hot with parsley, dill, chives, green onion, vegan sour cream, or a light sprinkle of smoked paprika.
Delicious! This recipe is a keeper!