Lentil cabbage soup is a fun and protein-packed twist on the classic Weight Watchers Cabbage Soup. This 1-point Weight Watchers soup is low in points but is satisfying and delicious, so it never feels like diet food.
Packed full of colorful vegetables, this thick and hearty soup is as filling as it is tasty. Plus, it’s an incredibly versatile one-pot meal that you can use as a “clean out the fridge” dinner.
Why should you try Lentil Cabbage Soup?
This soup is rich in vegetables and fiber. The best part is that it works well with whatever vegetables you have on hand, from onions to cauliflower. The only essential ingredient is cabbage.
This easy-to-make soup is vegan and uses super affordable ingredients. On top of that, you can freeze and defrost it at your leisure because it always tastes good, whether freshly made or reheated.
And the best part? It’s only 1 Weight Watchers point.
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 6
Serving size: 2 ¼ cups (510 ml)
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 teaspoon olive oil (5 ml)
- 1 medium onion, diced (about 1 cup or 150 g)
- 2 celery stalks, chopped (about 1 cup or 100 g)
- 2 medium carrots, diced (about 1 cup or 128 g)
- 1 bell pepper, chopped (about 1 cup or 150 g)
- 2 tablespoons tomato paste (30 g)
- 1 can (14.5 oz or 411 g) diced tomatoes
- 1 cup dried lentils (200 g)
- 6 cups low-sodium vegetable or chicken broth (1 liter)
- 1 head small, chopped cabbage (about 700 g)
- Salt and pepper to taste
Instructions:
- Heat the teaspoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, chopped celery, diced carrots, and chopped bell pepper. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and the onions become translucent.
- Add the tomato paste to the pot and stir it into the vegetables. Cook for another 1-2 minutes, allowing the tomato paste to coat the vegetables and start to caramelize slightly.
- Pour in the can of diced tomatoes, including their juice. Stir to combine with the vegetables and tomato paste, scraping any browned bits from the bottom of the pot.
- Add the dried lentils and cabbage to the pot and stir to combine with the vegetable mixture.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows the lentils to start cooking and softening.
- Taste the soup and season with salt and pepper as needed. Remember that the amount of salt you’ll need can vary depending on the sodium content of your broth and canned tomatoes.
- Once the flavors are to your liking and all vegetables are tender, your Lentil Cabbage Soup is ready to serve. Ladle it into bowls and enjoy while hot.
Note: This soup thickens as it cools. If you prefer a thinner consistency, you can add a bit more broth when reheating leftovers. This soup also freezes well, so don’t hesitate to make a larger batch for future meals.
Variations and Substitutions
- You can use any broth you prefer: beef, chicken, or vegetable—all work perfectly.
- This soup welcomes a plethora of vegetables; the more, the better. Onions, carrots, tomatoes, mushrooms, green beans, peas, peppers, zucchini, broccoli, cauliflower, etc., all fit in well.
- If you like, you can swap traditional lentils for red lentils (which make the soup more visually appealing) or even beluga lentils.
- When it comes to herbs and spices, feel free to use your favorites. Plenty of cilantro, parsley, or even mint works fabulously in the soup.
- Sometimes, I add diced chicken breast to make the soup more substantial.
Tips and Tricks for Making Lentil Cabbage Soup
- Sauté the aromatics well in a thick-bottomed pot until they’re slightly toasted; sautéed aromatics significantly enhance the soup’s flavor.
- If you want your soup to have a creamy consistency, let it simmer on low heat for about 60 minutes. The lentils will begin to break down, resulting in a wonderfully creamy texture.
- This soup is perfect for freezing and defrosting. I recommend making a large batch on the weekend and having it ready to defrost during the week.
Lentil cabbage soup has become a staple in my kitchen, and I hope it finds a place in yours too. Enjoy!
Lentil Cabbage Soup
Ingredients
- 1 teaspoon olive oil, 5 ml
- 1 medium onion, diced (about 1 cup or 150 g)
- 2 celery stalks, chopped (about 1 cup or 100 g)
- 2 medium carrots, diced (about 1 cup or 128 g)
- 1 bell pepper, chopped (about 1 cup or 150 g)
- 2 tablespoons tomato paste, 30 g
- 1 can, 14.5 oz or 411 g diced tomatoes
- 1 cup dried lentils, 200 g
- 6 cups low-sodium vegetable or chicken broth, 1 liter
- 1 head small, chopped cabbage (about 700 g)
- Salt and pepper to taste
Instructions
- Heat the teaspoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, chopped celery, diced carrots, and chopped bell pepper. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and the onions become translucent.
- Add the tomato paste to the pot and stir it into the vegetables. Cook for another 1-2 minutes, allowing the tomato paste to coat the vegetables and start to caramelize slightly.
- Pour in the can of diced tomatoes, including their juice. Stir to combine with the vegetables and tomato paste, scraping any browned bits from the bottom of the pot.
- Add the dried lentils and cabbage to the pot and stir to combine with the vegetable mixture.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows the lentils to start cooking and softening.
- Taste the soup and season with salt and pepper as needed. Remember that the amount of salt you’ll need can vary depending on the sodium content of your broth and canned tomatoes.
- Once the flavors are to your liking and all vegetables are tender, your Lentil Cabbage Soup is ready to serve. Ladle it into bowls and enjoy while hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
