30-Minute Vegan Lentil Cabbage Roll Soup
All the cozy flavors of traditional cabbage rolls, but no rolling required! This hearty vegan cabbage roll soup is packed with lentils, cabbage, and tomatoes for a budget-friendly, one-pot dinner that’s ready in about 30 minutes.
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.