Name: Mushroom And Cabbage Lentil Soup
Prep time: 25 min
Cook time: 60 min
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; 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)

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.

Soup bowls full of cabbage and lentil soup.

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 for Lentil and Cabbage 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

Soaking dry porcini mushrooms in a bowl. — 1. soak the dry mushrooms for 15 mintues in hot water.

Rehydrated porcini mushrooms in a strainer lined with a coffee filter. — 1. soak the dry mushrooms for 15 mintues in hot water.

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

Sauteed mushrooms with shallot and tomato paste in a Dutch oven. — 1. saute mushrooms, then add tomato paste, porcini and shallot. stir.

Adding wine to deglaze the Dutch oven. — 1. saute mushrooms, then add tomato paste, porcini and shallot. stir.

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

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Mushroom and Cabbage Lentil Soup