One-Pot Lentil and Cabbage Soup with Root Vegetables for Cold Nights Recipe

Introduction

This one-pot lentil and cabbage soup with root vegetables is the perfect hearty meal for chilly evenings. Packed with wholesome ingredients and rich flavors, it’s warming, nutritious, and easy to prepare all in a single pot.

Ingredients

• 2 Tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp dried rosemary
• 2 Tbsp tomato paste
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 large carrots, sliced ¼-inch
• 2 parsnips, sliced ¼-inch
• 1 ½ cups dried green lentils, rinsed
• ½ medium green cabbage, shredded (about 5 cups)
• 2 bay leaves
• 6 cups low-sodium vegetable broth
• Juice of ½ lemon
• ¼ cup chopped fresh parsley
• Salt & pepper to taste

Instructions

1. Step 1: Heat 2 teaspoons of olive oil in a Dutch oven over medium heat. Add smoked paprika and dried rosemary, cooking for about 30 seconds to release their aromas.
2. Step 2: Stir in the tomato paste and cook while stirring until it turns a brick-red color, about 3 minutes.
3. Step 3: Add the diced onion and ½ teaspoon of salt; cook for 4 minutes until the onion softens. Then add the minced garlic and cook for another minute.
4. Step 4: Add the sliced carrots and parsnips to the pot and cook, stirring occasionally, for 5 minutes.
5. Step 5: Add the rinsed lentils, shredded cabbage, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover and cook for 28 to 30 minutes until the lentils are tender.
6. Step 6: Remove the bay leaves. Stir in the remaining 1 tablespoon of olive oil, lemon juice, and chopped parsley. Season with salt and pepper to taste. Serve hot.

Tips & Variations

• For extra richness, stir in a splash of coconut milk or a dollop of yogurt before serving.
• Swap green lentils for brown or red lentils, adjusting cooking time accordingly—red lentils cook faster and may become mushy.
• Add a pinch of chili flakes if you like a little heat.
• Feel free to use any sturdy root vegetables like turnips or rutabagas in place of or in addition to carrots and parsnips.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

You can use canned lentils to save time, but add them near the end of cooking since they don’t require long simmering. Adjust the liquid accordingly to prevent the soup from becoming too thin.

What can I substitute for green cabbage?

If you don’t have green cabbage, savoy cabbage or kale can work well. Add kale later in the cooking process as it wilts faster than cabbage.

One-Pot Lentil and Cabbage Soup with Root Vegetables for Cold Nights Recipe

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★★★★★

5 from 112 reviews

This comforting one-pot lentil and cabbage soup is perfect for chilly nights. Packed with wholesome root vegetables, green lentils, and aromatic herbs, it offers a hearty and nutritious meal that warms you from the inside out. Featuring a blend of smoked paprika and rosemary, this soup delivers depth of flavor with every spoonful, balanced by fresh lemon juice and parsley for brightness.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base & Aromatics

• 2 Tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp dried rosemary
• 2 Tbsp tomato paste
• 1 large yellow onion, diced
• 4 cloves garlic, minced

Vegetables & Lentils

• 3 large carrots, sliced ¼-inch thick
• 2 parsnips, sliced ¼-inch thick
• 1 ½ cups dried green lentils, rinsed
• ½ medium green cabbage, shredded (about 5 cups)
• 2 bay leaves

Liquids & Finishing

• 6 cups low-sodium vegetable broth
• Juice of ½ lemon
• ¼ cup chopped fresh parsley
• Salt & pepper to taste

Instructions

1. Build the base: Heat 2 teaspoons of olive oil in a Dutch oven over medium heat. Add the smoked paprika and dried rosemary, cooking for 30 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, until the mixture turns a deep brick red color, about 3 minutes.
2. Sauté aromatics: Add the diced onion and ½ teaspoon salt to the pot. Cook for 4 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for an additional 1 minute until aromatic.
3. Add vegetables: Toss in the sliced carrots and parsnips. Cook for 5 minutes, stirring to combine and slightly soften the vegetables.
4. Load lentils & cabbage: Add the rinsed lentils, shredded cabbage, bay leaves, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 28 to 30 minutes, or until the lentils are tender.
5. Finish: Remove and discard the bay leaves. Stir in the remaining 1 tablespoon olive oil, lemon juice, and chopped fresh parsley. Season with salt and pepper to taste. Serve hot and enjoy the comforting flavors.

Notes

• To save time, you can prepare all vegetables ahead of time and store them in the fridge.
• If you prefer a thicker soup, use less broth or simmer uncovered for additional time to reduce liquid.
• For added protein, consider topping with a dollop of plain yogurt before serving.
• This soup freezes well—store in airtight containers for up to 3 months.
• Adjust seasoning according to your taste preference before serving.

Keywords: lentil soup, cabbage soup, root vegetable soup, one pot meals, vegan soup, healthy dinner, cold night soup