Cabbage + sweet potato lentil soup

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This veggie-packed brothy goodness is about to become your literal soup-er power. Cabbage and sweet potato with red lentil is a perfect, use-it-up plant-based recipe for a cozy night in during the colder months. Or any time of year, really, soup has no season. It’s nourishing, warming, and makes the most of ingredients you probably have on hand! Feel free to switch up greens or spuds for whatever is floating around your produce drawer. I make a variation of this soup at least once a week to use up extra produce.

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cabbage and sweet potato lentil soup ingredients
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Lentils are one of the best soup legumes as they don’t require pre-soaking. Full of protein (and fiber!) you can feel great knowing you’re enjoying a bowl of longevity food. Colorful and absolutely delicious, with aromatic garlic and red onion, a touch of nutritional yeast and apple cider vinegar, this is an easy make-ahead vegan and gluten-free meal that’s ready in just 30 minutes. Whip up an extra batch for the week ahead with some homemade vegetable stock, to really lean into your package-free meal prep. And enjoy!

Let me know if you give this a go! We all need more soup in our lives. #closedloopcooking

cabbage and sweet potato lentil soup ingredients chopped
sauteeing cabbage and sweet potato lentil soup ingredients
cabbage and sweet potato lentil soup
bowl of cabbage and sweet potato lentil soup
bowl of cabbage and sweet potato lentil soup

Cabbage + sweet potato lentil soup   by

Cabbage and sweet potato with red lentil is a perfect, use-it-up plant-based recipe for a cozy night in during the colder months.

makes: 4 servings | prep time: 10 min | cook time: 20 min | total time: 30 min

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cabbage and sweet potato lentil soup

Ingredients

  • 1/2 red onion
  • 1/4 green cabbage
  • 1 large sweet potato
  • 2 large kale leaves, stems included
  • 4 - 5 garlic cloves
  • 2 tbsp olive oil
  • 8 cups vegetable stock
  • 3/4 cup dry red lentils
  • 1 tsp kosher salt
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar

To-Do's

  1. Peel onion. Dice into approx ¼” – ½” pieces. Place into small bowl and set aside.
  2. Slice green cabbage vertically into thin strips. Break apart larger pieces as needed. Place into large bowl.
  3. Wash sweet potato, you can keep the peel on. Cube into approx ¼” – ½” squares, add to large bowl.
  4. Wash kale leaves. Halve the leaves and cut into thin strips, including the stems. Add to large bowl.
  5. Peel garlic and roughly chop into small pieces. Add to large bowl. 
  6. Heat a large pan over medium, add olive oil. Once hot, add in onion. Sauté on medium for 2 – 3 minutes, until onions become translucent and fragrant.
  7. Add bowl of cabbage, sweet potato, kale, and garlic. Sauté additional 2 – 3 minutes.
  8. Add in vegetable stock, lentils, kosher salt, nutritional yeast, and vinegar. Stir to mix thoroughly. Scrape along the bottom of the pan to ensure the lentils don’t stick.
  9. Bring to a boil and reduce heat to simmer for 15 – 20 minutes. Stir and scrape bottom occasionally. Sweet potatoes should be fork tender and lentils should be fully cooked.
  10. Turn off heat and serve! Enjoy with a slice of cast iron skillet bread. Leftovers keep well in the fridge about 3 – 4 days or a month in the freezer. (Make sure to leave an inch of headspace in your freezer container for expanding liquid.)
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