Miso Cabbage Red Lentil Soup - a delicious fall or winter soup recipe. This vegan cabbage soup uses a combination of lentils and chickpeas for protein. I added both because I like the texture that they add. Besides cabbage this soup packs veggies like carrots, celery and fresh herbs. Since cabbage is a cruciferous vegetable, this soup has cleansing properties and is good for your gut. It is extremely flavorful and the ingredients are simple.
I love soup. For more yummy soup recipes try my miso butter tomato soup or my lemon parmesan white bean stew.
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Why you'll love this cabbage and chickpea soup
It is easy to make and made on one pot.
It is vegan and gluten free.
Thanks to the lentils and chickpeas this soup is packed with protein.
It is perfect the perfect healthy fall or winter dinner.
Ingredients
- oil
- onion
- celery
- carrots
- garlic
- cabbage
- miso
- broth
- parsley
- turmeric
- thyme
- oregano
- lemon
- chickpeas
- red lentils
See the recipe card for full information on ingredients and quantities.
Substitutions
- oil - you can use a butter if you are not vegan.
- parsley - basil is a good sub here.
- miso paste - you can omit this or use 1 tablespoon soy sauce for a similar umami flavor.
Step-by-Step Instructions
Cook onions, garlic, celery and carrots.
Add all ingredients and simmer.
Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
If you want to bump up the protein use bone broth in this recipe.
Recipe FAQS
Cabbage is a cruciferous vegetable with anti-oxidant and anti-cancer properties.
No, red lentils do not need to be soaked before cooking.
Miso is typically in the refrigerated section of your grocery store. I have bought it from both whole foods and trader joes, if you don't have access to these stores try an asian grocery store.
Other soups and stews to try
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For a comforting meal pair this with my roasted garlic grilled cheese.
Miso Cabbage Red Lentil Soup
Ingredients
- 1 tablespoon oil can use butter for more flavor if not vegan
- ½ onion- finely chopped
- 3 stalks celery- finely chopped
- 5 cups cabbage from about ½ medium cabbage head
- 3 carrots - finely chopped
- 4 Cloves Garlic - minced
- 3 tablespoon Miso paste + 2 tablespoon water, whisked* can sub 1 tablespoon soy sauce or extra salt
- 6 cups vegetable broth
- 1 tablespoon Turmeric
- ½ tablespoon thyme
- ½ tablespoon oregano
- black pepper to taste I used about ½ teaspoon
- ½-1 teaspoon salt adjust to your saltiness preference
- Juice from ½ lemon
- 1 cup finely chopped parsley Can sub basil or whatever herb you have
- 1 can Chickpeas - drained
- ½ Cup dried Red Lentils
Instructions
- Heat oil over medium heat add onion and garlic and cook for 5 minutes. Add carrots, celery and seasonings and cook for 5 more minutes.
- Add all remaining ingredients and simmer for 20-25 minutes or until everything is cooked through. If using instant pot cook at high pressure for 10 minutes and do a natural release for 5 minutes.
- Let soup cool fully and then enjoy with toasted bread.
Mélodie says
This soup is so comforting! All my family loved it!
Carol Apfelbaum says
Do you have any nutrition stats on this or any of your other recipes? I’m cooking for a diabetic. Thanks!
Kristi says
Hey Carol, my newer recipes all have nutrition. I am in the process of adding nutrition information to the older recipes as well so this one will eventually be updated.