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5 from 4 votes

Vegetarian Cabbage Roll Soup

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: budget friendly, vegetarian
Servings: 6 to 8 servings
Author: Ali

Ingredients

  • 2 tablespoons olive oil divided
  • 1 medium white onion diced
  • 2 medium carrots diced
  • 4 to 5 cups chopped green cabbage (chopped into bite-sized pieces)
  • 5 cloves garlic minced
  • fine sea salt and freshly-ground black pepper
  • 4 cups vegetable broth
  • 3/4 cup black or French lentils rinsed and picked over
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • juice of 1 lemon (about 2 tablespoons)
  • 4 cups cooked rice (white or brown)
  • toppings: chopped fresh dill sour cream and/or extra lemon wedges

Instructions

  • Sauté. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for 5 minutes, stirring occasionally. Add the remaining olive oil, cabbage, garlic and stir to combine. Season the mixture generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the cabbage is softened and has begun to lightly caramelize and brown around the edges.
  • Simmer. Add the vegetable broth, lentils, crushed and diced tomatoes (including their juices), smoked paprika, red pepper flakes, bay leaf, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and cook for 15 to 20 minutes or until the lentils are tender, stirring occasionally.
  • Season. Remove and discard the bay leaf and stir in the lemon juice until evenly combined. Taste and season with additional salt, pepper, smoked paprika or lemon juice, if needed.
  • Serve. Serve warm with a big scoop of rice, garnished with your choice of toppings, and enjoy!