Umami flavors come together in this cozy and hearty vegetarian Mushroom and Cabbage Lentil Soup Recipe. With about 25 minutes of hands-on time and a 45-minute slow simmer, dinner is on the table with low effort and plenty of time to whip up a salad.
Chock full of green cabbage, mushrooms, lentils and brown rice with a brothy tomato base, make it soupy or thicker, easily adjusted to your liking. Don’t forget the crusty bread for dipping! This recipe is vegetarian, vegan and easily gluten free.
A Deconstructed Cabbage Lentil Soup Recipe
A few years ago, I blogged about Mushroom Stuffed Cabbage Rolls and I love this recipe for holidays and celebrations. But it’s a bit of an effort, taking almost two hours to pull together. A no-go for busy days.
So I used my cabbage roll recipe to inspire this deconstructed version, an umami-filled lentil cabbage soup, coming together in one pot with much less hands-on time and cooking time. It’s rich and hearty, serving up cozy during the coldest days.
This Recipe Is:
- so savory
- made with fresh and dried mushrooms
- makes a big batch
- vegetarian and vegan
If you love homemade soup recipes, you’ll enjoy this stick-to-your-bones cabbage and mushroom soup.
Ingredients You’ll Need
You’ll need just a few fresh ingredients and pantry staples to pull this hearty mushroom cabbage and lentil soup together. Tips and substitutes are included below (see recipe card for details):
- Dried Porcini Mushrooms – to prepare these mushrooms, we’ll soak them in hot water, where they’ll plump up and become tender. While soaking, a delicious mushroom broth is created, which we’ll use in the soup later to boost flavor. Look for dried mushrooms in the produce section in 1/2 ounce bags.
- Crimini Mushrooms – also known as baby bellas, they’re creamy in color and range in size from small to large. Along with porcini mushrooms, they’re the ‘meaty’ part of the recipe and a major flavor builder.
- Shallots – add a mild flavor that’s earthy, slightly sweet, and with a hint of garlicky flavor.
- Tomato Paste – an umami flavor builder, adds richness and aids in thickening the broth.
- White Wine – adds acidity, brightness, and a hint of sweetness. I use dry vermouth.
- Vegetable Stock – use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate. It’s a concentrated broth that I use for all my brothy cooking. I love it because it’s organic, economical, produces less waste and the glass jar is easily recyclable.
- Diced Tomatoes – add flavor, texture and a touch of sweetness.
- French Lentils – small dark green lentils that hold their shape when cooked. They add bulk and texture to this recipe. For best value, look for them in the bulk bins. Brown lentils may be substituted.
- Long Grain Brown Rice – add texture and bulk. For best value look for it in the bulk bins.
- Green Cabbage – tender when cooked, this is the star of the soup. It adds bulk, flavor and texture. Chop into bite size pieces so it fits on a spoon.
- Fresh Lemon Juice – added at the end of cooking, it adds freshness and brightens the soup. Share extra lemon wedges on the side.
- Seasonings and Spices – fresh thyme, bay leaf, black pepper and salt. Add more salt as needed.
Step by Step: How to Rehydrate Dried Mushrooms
Pro Tip: dried mushrooms add an umami punch to any recipe they’re added to. They’re earthy, ‘meaty’, concentrated in flavor, and a terrific ingredient to keep on hand because they have a long shelf life and store easily.
Step by Step: How to Make Cabbage Lentil Soup
Pro Tips
- Thicker Soup / Stew: I’ve included an option from the original recipe to increase the lentils by 1/4 cup (from 1/2 cup to 3/4 cup). This creates a thicker soup, richer soup. Add more water at the end of cooking to thin if desired, and adjust salt to taste. The pictured recipe features 3/4 cup lentils.
- Soup Pot: Beautiful, functional, and durable my favorite 7 quart Dutch oven cooks soup, stews, soups, chili, bread and fried rice. It’s large and in charge!
- Freezer Friendly: Yes please! Freeze cooled soup in individual lidded jars or storage containers for easy weekday lunches or in a larger container for meal prep. Thaw in the fridge overnight and gently reheat.
- Serve With: Rustic Sourdough Bread, and Kale Caesar Salad or Beet and Apple Salad.
More Recipes with Cabbage to Love
- White Bean Cabbage Potato Soup
- Roasted Cauliflower Tinga Tacos
- Mushroom Stuffed Cabbage Rolls
- Thai Ginger Garlic Noodle Bowls
Mushroom And Cabbage Lentil Soup
Umami flavors come together in this cozy and hearty vegetarian Mushroom and Cabbage Lentil Soup Recipe. With about 25 minutes of hands-on time and a 45-minute slow simmer, dinner is on the table with little effort and plenty of time to whip up a salad. This recipe is vegetarian, vegan and easily gluten free. *See recipe notes below for update*
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Ingredients
- 1 cup (215 grams) Boiling Water
- 1/2 ounce (28 grams) Dried Porcini Mushrooms
- 2 tablespoons Extra Virgin Olive Oil
- 12 ounces (255 grams) Baby Bella or Crimini Mushrooms, trim and dice into bite size pieces, about 4 cups diced.
- 1/2 cup (65 grams) Shallots, chopped fine, about one medium shallot
- 2 tablespoons Tomato Paste
- 1 cup (215 grams) White Wine, I use Chardonnay or dry Vermouth
- 1, 28 ounce (793g) Can of Diced Tomatoes, and juices
- 4 cups (708 grams) Vegetable Broth, reduced sodium
- 1 cup (236 grams) Reserved Mushroom Broth
- 2 cups (472 grams) Water, + more to thin as needed
- 1/2 cup (115 grams) French Lentils, or up to 3/4 cup (160 grams) *see note below
- 1/4 cup (65 grams) Long Grain Brown Rice
- 6 cups (420 grams) Chopped Green Cabbage, chopped into bite size pieces. You'll need about 1 medium cabbage or about 1 1/4 pounds.
- 1 Bay Leaf
- 6-8 Fresh Thyme Stems, tied together with cooking twine, plus more for serving
- 1 3/4 teaspoon Fine Sea Salt, + more to taste
- 1/4 teaspoon Ground Black Pepper
- 1/2 Lemon , plus more for serving if desired
Instructions
- Transfer the porcini mushrooms to a medium bowl and pour 1 cup boiling water over the porcini. Allow the mushrooms to rehydrate for about 15 minutes, making sure they stay submerged while prepping the other ingredients. Set a cheesecloth (or coffee filter) in a fine mesh strainer over a small bowl to reserve the mushroom broth. Strain the mushrooms and set the broth aside. Remove the cheesecloth or coffee filter and rinse the mushrooms (sometimes they have little bits of dirt on them). Pat dry, and chop fine. Set aside.
- In a large 7 quart Dutch oven or heavy soup pot, add the olive oil and turn the heat on to high. Once the oil is shimmering add the diced mushrooms and allow to sear, only stirring occasionally for 6-7 minutes, or until golden and cooked down. Turn the heat to medium, and to the pot, add the chopped porcini, shallots, and tomato paste. Cook for about 2 minutes, stirring occasionally. All the shallots and mushrooms should be covered in tomato paste and there should be some sticking on the bottom of the pot. Pour in the wine to deglaze the pot and simmer for 3 minutes, or reduce the wine by about 1/2.
- To the soup pot add the diced tomatoes and juices, veggie broth, reserved mushroom broth, water, lentils, and rice. Bring to a simmer, then stir in the cabbage. Add the bay leaf, thyme bundle, and salt. Cover the pot, and cook on low for about 40-45 minutes or until the lentils and rice are tender. Remove the bay leaf and thyme bundle and discard.
- To the soup pot, stir in about 1/2 a lemon juice. If using the extra 1/4 cup of lentils (see note*) add about a cup of water to thin the soup if desired. Taste for salt adjustment. Ladle into soup bowls, garnish with fresh thyme and a few generous twists of ground black pepper. Serve with extra lemon wedges and crusty bread.
- Store leftovers in a lidded container for up to three days or freeze cooled soup for up to two weeks.
Notes
*Update* I’ve included an option from the original recipe to increase the lentils by 1/4 cup (from 1/2 cup to 3/4 cup). This creates a thicker soup. Add more water at the end of cooking to thin if desired, and adjust salt to taste. The pictured recipe features 3/4 cup lentils.
Recipe Adapted from my Mushroom Stuffed Cabbage Rolls.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 42g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 938mg | Potassium: 914mg | Fiber: 12g | Sugar: 10g | Vitamin A: 356IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 4mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
Hello! What would you recommend as a replacement for the wine? The recipe sounds delicious, but will be serving to a recovering AA. Thank you!
Hi Jamie! You can substitute veggie broth (reduced sodium). If you do this, reduce the added fine sea salt in the recipe by 1 teaspoon and adjust the salt to taste at the end of cooking. A little extra lemon juice at the end of cooking to taste can also help balance the flavors. I hope ya’ll enjoy the soup!
The tomato flavor really overwhelms the mushroom umami flavor. I thought I must have read the ingredients wrong, but I triple checked and found I followed the directions accurately. I will not make this again without reducing tomatoes by half or more. Disappointed :(
Hi Eliza! With the tomato paste and 28 oz diced tomatoes, the broth is tomato forward. You could reduce the tomatoes, but will probably need to add more broth to make up for the lost liquid.
I was expecting something heartier. I did use 3/4 cup of lentils and felt like I could have doubled the amount bc of the amount of liquid. Before I go back for seconds, I’m going to cook up some sausage to throw in. Flavours were good but i did a lot of tweaking along the way as I tasted.
Made my first batch yesterday and it’s definitely a keeper. I had a carrot and a turnip that needed to be used so I added them, plus a couple of tablespoons of Korean red chili paste. Thank you, Traci!
Hi Tom! Thank you for coming back and leaving a note. A few tablespoons of chili paste – delish!
A wonderful recipe! I added a tablespoon of red pepper paste (medium) and it made the broth a little richer. My husband said it was one the best soups he has had in awhile. (: A keeper, for sure.
Hi Linda! Thank you for coming back and leaving a note. I LOVE the idea of red pepper paste – SO delicious! Hooray for a new keeper!
I am making this and would like to know if I can just use dried thyme. I do not have fresh so if so, how much should I use and also LAN on freezing. Should have add the lemon juice before freezing or wait till I’m ready to thaw and heat?
Hi Minkae…. use dried but add it while the soup cooks to taste.. maybe 1/2 teaspoon. Add the lemon just before serving. I hope this helps!
Sounds yummy! I’m going to try it. Please clarify which is better lemon juice or lime juice, I noticed both are mentioned in the recipe the lemon juice is mentioned in the ingredients, but the lime juice is mentioned at the end of the description.
Hi Joanne! Lemon! Thank you for catching that – I’ve fixed it! I hope you enjoy the recipe!
This sounds great, going to make it soon. Such cold and icy weather lately, this will be perfect!
Hi Charlie! Thank you for your note. I hope you enjoy the recipe and it is a good warmer for you!
One of the very few things my mother-in-law enjoyed making when she cooked was stuffed cabbage. I never grew up with it but it was good. This recipe sounds much more like something I’d prefer to serve! Better than Bouillion is a staple in my kitchen as well. Enjoy your time with your Mom and that loaf of sourdough bread with your name on it!
Same here… I’d only had it once as a kid, but have fond memories of it. Indeed this is an easier version to pull together, but still packed with SO much flavor! Isn’t Better than Bouillion so fantastic!? The only thing, the lids get stuck easily :/ Oh the sourdough is glorious!! :D