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*
Course Dinner, Lunch
Cuisine American, Polish
Diet Vegan, Vegetarian
Keyword Cabbage Roll Soup, Cabbage Roll Soup Recipe, Stuffed Cabbage Soup, Vegan Cabbage Roll Soup, Vegetarian Cabbage Soup
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 and adds more protein (11 grams total per serving). 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.