Cabbage Lentil Soup (AKA Cabbage Roll Soup)

Ingredients needed 

• Olive oil: Used to sauté the beef and vegetables. You can use another neutral oil, such as avocado oil instead, if you prefer. 
• Salt and pepper: Balances and enhances the flavors.
• Ground beef (90% lean): The savory protein base that makes this soup hearty and provides that tasty cabbage roll texture. 
• Onion: Adds sweetness and depth to the broth.
• Minced garlic: Provides aromatic warmth.
• Green cabbage: The star vegetable that becomes tender and sweet as it cooks.
• Carrots: Add color, sweetness, and a bit of texture.
• Beef broth: The flavorful liquid foundation of the soup.
• Tomato sauce: Adds richness, tang, and a beautiful red color.
• Long grain rice: Makes the soup extra filling and hearty.
• Steamed lentils: Packed with protein and fiber, they add substance and a lovely earthy flavor.
• Bay leaf: Infuses the soup with subtle herbal notes. Don’t forget to remove it before serving!
• Brown sugar: A touch of sweetness that balances the tomato sauce.
• Fresh parsley: A bright, fresh garnish that finishes the soup beautifully.

How do you make this cabbage lentil soup?

Brown the beef and sauté the aromatics

1. Heat the oil in a large pot or Dutch oven over medium-high heat. 
2. Add the ground beef with salt and pepper to season. 
3. Cook for 4-5 minutes or until browned, breaking up the beef with a wooden spoon as you go. 
4. Add the aromatics (onion and garlic) and cook for another 2-3 minutes, until softened and fragrant.

Add the vegetables and broth

1. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar. 
2. Stir to combine and season with additional salt and pepper, if needed.

Simmer the soup

1. Bring the soup to a simmer, then reduce the heat and cook for about 25 minutes, or until the cabbage and rice are tender.
2. Stir in the lentils and cook for another 355 minutes, or until the lentils are heated through.

PRO TIP: If you’re using dried lentils instead of steamed, you’ll need to cook them separately first or add extra broth and increase the simmering time until they’re tender.

Finish and serve

1. Remove and discard the bay leaf. Taste the soup and adjust the seasonings as needed.
2. Ladle into bowls, sprinkle with fresh parsley, and serve warm.

Sandy’s tips and substitutions:

• Lentils: I use steamed lentils from Trader Joe’s for convenience, but you can cook dried lentils separately and stir them in. Just note you may need to adjust the broth quantity.
• Ground beef: I use 90% lean ground beef, but you can substitute ground turkey or Italian sausage for a different flavor.
• Cabbage: Green cabbage works best here, but savoy cabbage would also work beautifully.
• Rice: Long grain white rice is my choice, but you could use brown rice; just increase the simmering time accordingly.
• Make ahead: This soup is great made ahead and stored covered in the refrigerator for up to 4 days. The flavors only get better!
• In the refrigerator: Store the cooled soup in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezing: This soup freezes beautifully. Ladle cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: The soup is amazing served warm. Reheat on the stovetop over medium heat, adding a splash of broth if needed.