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.
Servings: 6
Calories: 274kcal
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
- 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.
- 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.
- 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.
- Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls and sprinkle with parsley. Serve.
Nutrition
Calories: 274kcal | Carbohydrates: 39.6g | Protein: 17.7g | Fat: 5.5g | Saturated Fat: 1g | Sodium: 1618mg | Potassium: 800mg | Fiber: 13.4g | Sugar: 9.5g | Calcium: 80mg | Iron: 4.5mg