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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/one-pot-lentil-and-cabbage-soup-with-root-vegetables-for-cold-nights-recipe/