Lentil and Cabbage Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, aromatic soup with brown lentils, cabbage, and aromatic vegetables, ideal for chilly evenings. This Mediterranean-inspired soup recipe, ready in about 40 minutes, pairs brown lentils, vegetable broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 2 cups vegetable broth
• 1 large carrot
• 1 stalk celery
• 1/2 onion
• 2 cups cabbage
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp thyme
• to taste salt
• to taste pepper
• 2 tbsp parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 onion, finely diced, 2 cloves garlic, 1 stalk celery diced, and 1 large carrot diced, and cook for 5 minutes until vegetables soften.
2. Step 2: Stir in 1 tsp dried thyme and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 2 cups vegetable broth, and 2 cups chopped cabbage, then bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and cabbage is soft.
5. Step 5: Season with salt and pepper to taste, then serve garnished with 2 tbsp fresh parsley.