Tomato, Lentil and Cabbage Soup -

This is a hearty soup that I love on a cold winter night! Because this soup uses dried lentils, the salt is only added at the end – if you add it earlier, the lentils likely won’t soften – this also means if you are using a vegetable stock use a low sodium one.

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 6
  • Cook Time:  25min


  • 1 Tsp. Vegetable oil
  • 1 28 Oz. Can Diced Tomatoes
  • 2 Onions, peeled and diced
  • 2 Cloves of Garlic, chopped finely
  • 1 Carrot, chopped
  • 2 Cups Green Cabbage, Roughly Chopped
  • 2 cups Dried Brown Lentils
  • 1 Bay Leaf
  • 3 Sprigs Fresh Thyme
  • 8 Cups Vegetable Stock or water
  • 1 Tbsp. Balsamic Vinegar
  • Salt and Pepper to Taste


  1. In a pot over medium low heat combine the oil with onions, and garlic and cook for 5 minutes. Add the cabbage, carrots and tomatoes and cook for another 2 minutes.
  2. Add in the lentils and the vegetable stock and bring to a boil. Cover and simmer for about 25 minutes, until the lentils have cooked all the way through.
  3. Mix in the balsamic vinegar and season with salt and pepper.


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