Red Lentil and Cabbage Soup

Sometimes, you walk outside, and it’s a misty, chilly, windy day…and you just need soup. We were recently faced with those very conditions, and this recipe was the result. This soup is quite simple in that it only has a handful of ingredients, and you can put it together pretty quickly. It can be cooked on the stove-top or in a crockpot depending on how quickly you want it to be ready…but the methodological versatility gives you plenty of flexibility to plan your day. We opted to use the crockpot method because we had a yoga class scheduled that wouldn’t get out until 7:30pm, and that’s just too late to start cooking.

We served this soup with a little sprinkle of paprika on top, but it would also be great topped with green onion or some crumbled crackers.

Time: 35 Minutes (Stove-Top Method) or 4-7 Hours (Crock-Pot Method)


  • 1 part Split Red Lentils
  • 4 parts Stock/broth of your choice (We used 1 part goose stock and 3 parts water)
  • Onion
  • Cabbage
  • Seasonings of your choice. We used salt, pepper, ground mustard, red pepper flakes, turmeric, paprika, and ground cloves.


  • If Using Crockpot Method (pictured below):
    • Dice your onions, and shred your cabbage.
    • Place your veggies into your crockpot, and add your water/stock, lentils, and seasonings.
    • Set to low, and cook for 4-7 hours.
    • Puree with your immersion blender (or in a food processor/blender).
  • If Using Stovetop Method:
    • Dice your onions, and shred your cabbage. Sautee in a pan to caramelize and soften.
    • Pour your water/stock into a pot large enough to hold all of your soup, and add your lentils. Heat, and bring to a simmer until your lentils are cooked and soft…about 20 minutes.
    • Add your onions, cabbage, and seasonings to your lentils, and puree with your immersion blender (or in a food processor/blender).
    • Bring everything to a simmer to let your flavours develop.
  • Plate, devour, and enjoy!

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