• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Soups / Quinoa & Lentil Cabbage Roll Soup

    LAST UPDATED: February 14, 2019 • FIRST PUBLISHED: April 11, 2017

    Quinoa & Lentil Cabbage Roll Soup

    Jump to Recipe Print Recipe
    Vegan Cabbage Roll Soup

    A hearty mix of quinoa and lentils are simmered in savory tomato broth with tender cabbage to make this easy and healthy vegan soup.

    Bowl of Vegan Cabbage Roll Soup with Water Glass and Parsley in the Background

    I know. This is total winter food. Sometimes I have to share a super wintry recipe in the middle of April.

    I keep a big list of recipe ideas, and what happens quite often is I get some idea I think is great, but it's totally not seasonally appropriate. So I put it on the back burner and intend to keep it there for six months or more, only to forget about it or forget what I thought was so awesome about it, and end up never making it at all.

    So it's usually best to deal with these things immediately.

    Pot Filled with Vegan Cabbage Roll Soup

    Why Turn Cabbage Rolls Into Soup?

    If you made my quinoa lentil cabbage rolls, this recipe will look familiar. It tastes just like the cabbage rolls too, but there's way less work involved in putting the soup together. Just throw everything in a pot! I loved the cabbage rolls big time, and I just recently found out that cabbage roll soup is a thing, which makes total sense, because who doesn't love an extra easy version of a favorite dish?

    Close Up of a Ladle Filled with Vegan Cabbage Roll Soup

    So, if you've been thinking of making my cabbage rolls but don't feel like rolling (totally understandable), this one is for you. The best part? While this is indeed comfort food to the max, it, like the rolls, is super healthy.

    Vegan Cabbage Roll Soup

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Vegan Cabbage Roll Soup with Water Glass and Parsley in the Background
    4.89 from 18 votes
    Print

    Quinoa & Lentil Cabbage Roll Soup

    A hearty mix of quinoa and lentils are simmered in savory tomato broth with tender cabbage to make this easy and healthy vegan soup.
    Course Soup
    Cuisine American
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 6
    Calories 274 kcal
    Author Alissa

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 6 cups sliced cabbage, about 1 small head
    • 3 garlic cloves, minced
    • 8 cups vegetable broth
    • ¾ cup dried brown lentils
    • ½ cup uncooked quinoa
    • 2 14 ounce cans diced tomatoes in juice
    • 2 tablespoon soy sauce or tamari
    • 1 tablespoon red wine vinegar
    • 1 tablespoon smoked paprika
    • 1 teaspoon liquid smoke
    • Salt and pepper to taste
    • Fresh parsley, for serving, optional

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until it begins to soften, about 5 minutes. Add the cabbage and continue to cook for about 5 minutes more, just until the cabbage begins to soften. Add the garlic and sauté until very fragrant, about 1 minute more.
    2. Stir in the broth and lentils. Raise heat to high and bring to a boil. Lower the heat and allow to simmer for 20 minutes.
    3. Stir in the quinoa, tomatoes, soy sauce, red wine vinegar, smoked paprika, and liquid smoke. Continue simmering until the quinoa and lentils are fully cooked, about 20 minutes more.
    4. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
    5. Ladle into bowls and sprinkle with parsley. Serve.
    Nutrition Facts
    Quinoa & Lentil Cabbage Roll Soup
    Amount Per Serving
    Calories 274 Calories from Fat 50
    % Daily Value*
    Fat 5.5g8%
    Saturated Fat 1g5%
    Sodium 1618mg67%
    Potassium 800mg23%
    Carbohydrates 39.6g13%
    Fiber 13.4g54%
    Sugar 9.5g11%
    Protein 17.7g35%
    Calcium 80mg8%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Mocha Layer Cake
    Creamy Cauliflower Savory Vegan Cobbler »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. jenna says

      April 11, 2017 at 11:54 am

      Sometimes I think you are psychic. I start thinking about a food and within a day or so, you post about it! Last night, my mom and I talked about cabbage rolls and I said, "I guess I could easily vegetarianize them..." and here you are! I think I'll start with the rolls this week and hit up the soup later :)

      Reply
      • Mary says

        November 05, 2020 at 12:52 am

        We’re going to try this here in frigid Fairbanks, AK. Vegan 9 years.

        Reply
    2. Sabine says

      April 22, 2017 at 1:32 pm

      Hey there(: I just cooked this delicious dish with my dad for our little family and enjoyed it quite much! So thank you for sharing it! Maybe its interesting for you, I am vegan since a few months and vegetarian since I'm 14 years old(not a big deal, cus I'm 19 now haha) and found this Pinterest
      Lovely greetings from overseas from Germany(:

      Reply
      • Alissa Saenz says

        April 23, 2017 at 9:04 pm

        That's awesome! I went vegetarian at 13! I'm glad the soup was a hit with you and your family. :)

        Reply
    3. Nancy says

      April 22, 2017 at 2:26 pm

      Hi Alissa, and Happy Earth Day !! ~~

      Yes, it's Springtime, BUT the weather in NE Oklahoma is bitterly cold... soup is cooking in the slow cooker even as I type. Next week, I'll be making your cabbage rolls, SO enough will be left over for me to make soup. I love soup year 'round !! Thank you, as always, for all the hard work, and for sharing your grand recipes !!

      Reply
      • Alissa Saenz says

        April 23, 2017 at 9:06 pm

        Happy (belated) Earth Day Nancy! We've been having some chilly days here too, so I'm still enjoying lots of soup as well! I hope you enjoy the cabbage rolls. :)

        Reply
    4. Christine Michael says

      April 24, 2017 at 1:57 pm

      Thanks for the fabulous recipe! I made this on the weekend and it was simple, inexpensive and very delicious!! My boyfriend loved it as well - there's a good amount of heat!! I'll definitely be making this again!!

      Reply
      • Alissa Saenz says

        April 28, 2017 at 9:01 pm

        I'm glad to hear you both liked it! Thanks Christine!

        Reply
    5. Michelle says

      May 01, 2017 at 3:03 pm

      Is it possible to get the calories and nutritional values to the recipes?

      Reply
      • Alissa Saenz says

        May 01, 2017 at 4:32 pm

        I don't normally calculate nutrition info, but here's a link to a great tool if you'd like to give it a try: https://www.verywell.com/recipe-nutrition-analyzer-4129594

        Reply
    6. Christie says

      July 02, 2017 at 8:10 pm

      Made this for dinner tonight and just can't stop thinking about it. Flavor and texture were spot on! I left out 2 cups of broth and cooked it in the Instant Pot for 20 minutes. Going to cut it in half next time, though; made a ton. A/C runs 12 months out of the year in deep south Texas, so it's always soup weather.

      Reply
      • Alissa Saenz says

        July 04, 2017 at 10:44 pm

        Glad you enjoyed it! And I'm so with you - I just want to run the AC and eat soup all summer too!

        Reply
      • Jen Bixler says

        September 19, 2017 at 11:31 am

        I came to the comments to see if anyone successfully used an IP, so thanks for posting!! :-) We're also soup-loving, AC-blasting Texans.This looks yummy!

        Reply
        • Jen Bixler says

          September 25, 2017 at 12:52 pm

          I had to come back and comment again. I did what Christie did but added Quorn veg crumbles for my GF carnivore husband and this soup is INCREDIBLE. I'll be making this a few times a month, it's so good. Thank you for this recipe!!!!

          Reply
      • Carolyn Nowling says

        March 17, 2018 at 6:28 pm

        Did you just add all the ingredients at once and then set the timer for 20 minutes? Curious if the quinoa was mushy.

        Reply
    7. Ashley M says

      November 23, 2017 at 7:58 pm

      5 stars
      Quinoa upsets my stomach. What can I use as a sub that would work with the recipe?

      Reply
      • Alissa Saenz says

        November 26, 2017 at 10:17 pm

        I think rice or millet would work!

        Reply
    8. Randy says

      December 01, 2017 at 1:58 pm

      5 stars
      Just made. Didn't have liquid smoke so I used cumin instead. Don't use oil so sautéed onions with water.
      Soup was great only problem was I ate to much. This will definitely be in the soup rotation.

      Reply
      • Alissa Saenz says

        December 03, 2017 at 9:40 pm

        I'm glad you enjoyed it!!

        Reply
    9. Dana says

      December 24, 2017 at 6:09 pm

      5 stars
      This is delicious! I omitted the liquid smoke and added a half teaspoon of oregano. I also used white rice instead of quinoa.Very pleased. We are serving with pierogies for Christmas tomorrow but snuck a taste tonight :)

      Reply
      • Alissa Saenz says

        December 26, 2017 at 9:37 am

        I bet this was great alongside some pierogies!! Glad you enjoyed it! Thanks Dana!

        Reply
    10. Brittany says

      January 08, 2018 at 11:50 pm

      Love your recipes! Question, how do you think this would hold up without the quinoa or is there anything you’d put it it’s place?

      Reply
      • Alissa Saenz says

        January 12, 2018 at 10:22 am

        Thanks Brittany! I think rice or bulghur would make a nice sub for the rice!

        Reply
    11. Rebecca says

      January 25, 2018 at 10:44 am

      5 stars
      Made this last night! Absolutely loved it!! The seasonings are spot on!!!! So very delicious!!!!!

      Reply
      • Alissa Saenz says

        January 25, 2018 at 8:57 pm

        Yay!! I'm glad to hear it! Thanks Rebecca!

        Reply
    12. Aya says

      February 23, 2018 at 8:15 pm

      5 stars
      This was so good! My cupboards are pretty bare, but I knew I had lentils, an onion, and 3/4 head of cabbage. Your recipe popped up and was just perfect! The only thing I didn't have was fresh parsley and quinoa, so I just used rice and threw in dried parsley while it simmered. I was suspicious that there were so few spices, but resisted the urge to tinker, and it turned out so hearty and delicious! Plus, it will feed me for several days!

      Reply
      • Alissa Saenz says

        February 25, 2018 at 9:18 pm

        Perfect!! I'm so happy to hear you enjoyed it! I've had a few people ask about subs for the quinoa, so I'm glad to hear that rice worked well!

        Reply
    13. Sharon says

      April 08, 2018 at 3:28 pm

      Do you have to soak the lentils before adding to the soup? I havent used dried lentils in a long time but really want to try this recipe, it looks great!

      Reply
      • Alissa Saenz says

        April 08, 2018 at 6:32 pm

        Nope! I never soak my lentils before cooking. :) Enjoy!

        Reply
    14. Lisa says

      April 08, 2018 at 7:43 pm

      5 stars
      This was really good, I think because we are used to tomato sauce on our cabbage rolls I added a 14 oz can to the soup and we used rice. My meat eating husband said it was good. Every Vegan recipe that he will eat is a lifesaver and this was easy and tasted great.

      Reply
    15. Dimi says

      May 30, 2018 at 1:51 pm

      Can this be cooked in the slow cooker? If so, what adjustments should be made and for how long should it cook? This looks delish and I worked love to throw it in the crock pot before I have to be back at work! Please advise

      Reply
      • Alissa Saenz says

        June 02, 2018 at 2:22 pm

        I think it would work in a slow cooker, but I'm not sure! If you give it a try, just make sure to add the ingredients in batches according to the recipe - if you add the lentils at the same time as the tomatoes and vinegar they might not cook all the way.

        Reply
      • Mardy says

        December 14, 2018 at 5:34 pm

        5 stars
        I made it in a slow cooker and it worked beautifully. I put it all the ingredients (raw) into the pot and set it on low for the day. The lentils kept their shape, btw. Can’t rave enough about this recipe!

        Reply
        • Alissa Saenz says

          December 16, 2018 at 10:54 am

          That's awesome!! I'm so glad it worked out and so glad you enjoyed it! Thanks Mardy!

          Reply
    16. Jeanine says

      October 13, 2018 at 4:34 pm

      4 stars
      Perfect soup for a cold New England day.

      Reply
      • Alissa Saenz says

        October 14, 2018 at 6:02 pm

        I'm glad you think so!!

        Reply
    17. Tara says

      November 11, 2018 at 4:41 pm

      5 stars
      This soup is amazing! It is very tasty and nourishing. Thanks so much!

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:58 pm

        I'm so glad you think so! Thanks Tara!

        Reply
    18. Colleen says

      December 10, 2018 at 6:42 pm

      I love this recipe - I omitted the oil and used 1 teaspoon paprika and do the instant pot method. It is an amazing recipe and so filling.

      Reply
      • Alissa Saenz says

        December 13, 2018 at 4:30 pm

        Thanks so much Colleen! I'm glad you like it!

        Reply
      • Samantha says

        March 18, 2019 at 2:26 pm

        What's the instant pot method?

        Reply
        • Colleen says

          November 29, 2019 at 3:00 pm

          There was a comment from someone else - 2 cups less broth and 20 minutes in the instant pot.

          Reply
    19. Mardy says

      December 14, 2018 at 5:28 pm

      5 stars
      I don’t even know where to begin, THAT is how good this recipe is! I have only been eating a plant based diet since April and this is one of the foods I miss, cabbage rolls. Deconstructing them into soup was brilliant! I was tempted to tweak it a bit to include TVP or frozen crumbles thinking I’d miss the meat but am so glad I didn’t cuz it’s perfect just the way it is written. Bravo Alissa!

      Reply
      • Alissa Saenz says

        December 16, 2018 at 10:55 am

        Yay!! I'm so happy to hear that! Thanks so much!

        Reply
    20. Claire says

      December 20, 2018 at 6:48 am

      5 stars
      I made this last night and we really enjoyed it. My only criticism is that it was too salty as written for the products I used. Still edible and good, just saltier than I would prefer. Next time I would use 4 cups broth plus 4 cups water, salt free tomatoes, and start with 1 tbsp soy sauce and add from there. I used reduced sodium tamari and it was still a bit much. My fiancé loved it!

      Reply
      • Alissa Saenz says

        December 20, 2018 at 3:06 pm

        I'm so glad you enjoyed it!! Definitely make adjustments if they're needed - some vegetable broths can be super salty! Thanks Claire!

        Reply
    21. Michelle says

      January 13, 2019 at 4:11 pm

      I LOVE this recipe - but it makes a ton! I'm the only one who will eat this in my house - has anyone successfully frozen it?

      Reply
      • Alissa Saenz says

        January 20, 2019 at 4:09 pm

        I'm glad you like it! I think it should freeze just fine.

        Reply
    22. Emily says

      January 23, 2019 at 10:25 am

      5 stars
      I used cauliflower rice instead of the quinoa for a lower carb version. It was delicious! My husband scarfed it down!

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:19 pm

        Great idea! Glad it was a hit!

        Reply
    23. Lex C says

      February 03, 2019 at 9:52 am

      5 stars
      This soup was amazing. We didn’t want to use liquid smoke and substituted Himalayan smoke salt instead. I could have asked for better results! Def saving this recipe for winter days!

      Reply
      • Alissa Saenz says

        February 03, 2019 at 4:32 pm

        Yay! I'm so happy to hear that!

        Reply
    24. gina says

      February 23, 2019 at 2:51 pm

      any reason not to use carrots?

      Reply
      • Alissa Saenz says

        February 24, 2019 at 10:49 am

        I think they'd be a delicious addition! I'd probably add then at the beginning and sauté them a bit with the onions. Enjoy!!

        Reply
    25. Barrie says

      May 16, 2019 at 2:12 pm

      4 stars
      I made this in instant pot. I used 1/2 Cup of brown lentils (soaked for 3 hrs), 32oz of veggie stock and only one can of tomatoes. I omitted quinoa and added 2 cups of cooked brown rice after pressure cooking on high for 13 minutes. It came out perfect. If you want softer cabbage pressure cook on high for 15 minutes. Thanks for a delicious recipe that is very adaptable!

      Reply
      • Alissa Saenz says

        May 19, 2019 at 5:15 pm

        I'm so glad you like it, and thanks for the Instant Pot tips!!

        Reply
    26. lillian says

      September 20, 2019 at 12:01 am

      5 stars
      I made cabbage rolls a month back for the time and it was delicious. Today I made your soup because someone gave us a cabbage that I needed to use, and it tasted just like the rolls. There was a ton of flavor, and I love the addition of liquid smoke!

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:00 pm

        Awesome! I'm so glad you enjoyed them both! Thanks Lillian!

        Reply
    27. Kaitlyn says

      November 17, 2019 at 2:56 pm

      5 stars
      This was really tasty! I used red lentils and added some lemon juice and mushroom powder (dried shiitakeI blitzed in a high-speed blender) to the broth for extra flavor, it was really good!

      Reply
      • Alissa Saenz says

        November 21, 2019 at 8:57 pm

        Sounds delicious! I'm glad you enjoyed it!

        Reply
    28. Sherry says

      April 07, 2020 at 2:15 pm

      5 stars
      I really enjoyed this recipe. I love cabbage rolls but do not love making them so this soup was perfect! My hubby said it was pretty good which is a win in my books. I made a couple small changes though, I added celery, rainbow carrots, extra garlic, no-beef bouillon in place of veggie and used rice as that's what hubs prefers. This one I will make again when I'm wanting cabbage rolls!!! Yum!

      Reply
    29. Donna B says

      June 03, 2020 at 9:58 pm

      5 stars
      This was fabulous and I was skeptical prior to making it! I did it in the instant pot with the addition of baby carrots and mushrooms. Didn’t have wine vinegar or liquid smoke so they were omitted. Instead of quinoa, I used precooked brown rice added after everything was cooked. Set the instant pot for 13 minutes with 10 minute NPR. Release the remaining pressure, add rice and enjoy.

      Reply
    30. Annette says

      August 20, 2020 at 4:49 pm

      5 stars
      This was delicious! I don't use oil, so just sauteed in water, and it worked great. This will definitely be a go-to recipe for me now!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    8253 shares
    • 1298