Go Back
+ servings
4.91 from 21 votes
Bowl of Vegan Cabbage Roll Soup with Water Glass and Parsley in the Background
Quinoa & Lentil Cabbage Roll Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
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
Servings: 6
Calories: 274 kcal
Author: Alissa
  • 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
  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.