Name: Nourishing Cabbage Lentil Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil ((plus more for serving // if oil-free, sub twice the amount of water)); 1 large onion ((1 large onion yields ~ 3 cups or 225 g)); 1 medium bulb fennel ((or sub 2 stalks of celery // 1 medium fennel bulb yields ~ 2 cups chopped or 210 g)); 2 large carrots ((2 large carrots yield ~3/4 cup or 90 g)); 0.5 tsp sea salt; 0.5 tsp black pepper; 6 cups green cabbage (sliced into 1/4-inch slices); 2 cups lacinato kale (chopped (curly or Lacinato), sliced into 1/4-inch slices (or use more cabbage — we like the added color and texture of the kale)); 3 cloves garlic (minced); 1 tbsp fennel seeds (crushed lightly in a mortar & pestle or spice grinder (or leave whole)); 1 heaping tsp smoked paprika; 0.5 tsp red pepper flakes ((to taste)); 8 cups vegetable broth ((or store-bought)); 1 medium-large yellow potato (peeled and chopped into 1/2-inch chunks (1 potato yields ~3 cups or 300g)); 1 can crushed tomatoes; 0.75 cup dry green lentils; null null vegan parmesan cheese; null null vegan bread ((we love garlic bread or focaccia))

Nourishing Cabbage Lentil Soup

This comforting, one-pot soup is packed with fresh cabbage, aromatic fennel, wholesome lentils, and nutritious kale. Enhanced with Italian-inspired seasonings, it's an easy, nourishing, and satisfying plant-based meal, perfect for a cozy weeknight. Light yet full of flavor, this soup is subtly spicy and incredibly balanced.

Instructions

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1

Heat the olive oil (2 tbsp) in a large pot over medium heat. Once hot, add the onion (1 large), bulb fennel (1 medium) (or celery (2 stalks)), and carrots (2 large). Sauté gently for minutes (8), stirring occasionally, until the vegetables are soft. Stir in the sea salt (0.5 tsp) and black pepper (0.5 tsp).
2

Add the green cabbage (6 cups) and lacinato kale (2 cups) (if using), and sauté for another minutes (5) until wilted. Then stir in the garlic (3 cloves), fennel seeds (1 tbsp), tsp smoked paprika (1 heaping), and red pepper flakes (0.5 tsp). Cook for minute (1) until the fennel seeds are fragrant.
3

Stir in the vegetable broth (8 cups), yellow potato (1 medium-large), crushed tomatoes (1 can), and dry green lentils (0.75 cup). Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for [30-40 minutes], or until the lentils are tender but not mushy.
4

Taste and adjust as needed, adding more [sea salt] for overall flavor or [red pepper flakes] for heat.
5

Top bowls with a drizzle of [olive oil] and a sprinkle of [vegan parmesan cheese] and serve with [vegan bread].
6

Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.