A simple recipe for a hearty and healthy pot of grated carrot & red lentil soup with cabbage. Filling and delicious.
Carrot & red lentil soup has to be one of my favourite and go-to soups.
Sometimes I add broccoli or it might be kale or spinach depending on what I have in the fridge. I suppose you could call it my fridge soup.
I can always whip some up as I always have onions, garlic, carrots, red lentils, stock cubes and spices. They are staples in my kitchen.
This time I had half a cabbage to use up, so I shredded and added that and it was a triumph.
- 🥬 Which type of cabbage is good in soup?
- 🥕 Why grate carrots for soup?
- 🥣 Why does second day soup always taste better?
- 🌶 Adding flavour to soup
- 🥕 What you need to make grated carrot & red lentil soup with cabbage
- 🥣 How long will carrot & lentil soup keep?
- 🌡️ Can lentil soup be frozen?
- 🍞 What to serve with carrot & lentil soup?
- 🥣 More easy and tasty vegan soups to try
- 📋 Want new recipes delivered to your inbox?
- ⭐ Pin it for later
- 🥦 Living on the Veg
- 💭 How to make grated carrot & red lentil soup with cabbage
- 📖 Recipe
🥬 Which type of cabbage is good in soup?
You can add most types of cabbage to soup.
Half a white cabbage was lurking in my fridge, but spring greens (which tend to be shredded sweetheart cabbage), savoy cabbage, pak choi (bok choi) or cavolo nero would all work well.
If you have fussy eaters in the household, using white cabbage and blending your soup is a good idea. They are the first to spot added greens!
I wouldn't add red cabbage to soup as it tends to go an insipid grey colour when cooked.
When mixed with vinegar or lemon juice it keeps it's gorgeous colour but you don't really want a vinegar note to your soup.
🥕 Why grate carrots for soup?
Recently I've stopped chopping carrots when making soup. Instead, I grate them. Want to know why?
When I make soup, I always make a big pot that will last us a couple of days.
If I'm doing all that chopping, I want a couple of meals out of it at least, plus more importantly, soup always tastes better on day two.
Unfortunately, a big pot of soup requires a lot of chopping of carrots. It takes ages and it's a bore.
So I grate them. The same amount of carrots but grated.
Quick and easy and the carrot just sort of melts into the soup and gives it a lovely thick texture.
🥣 Why does second day soup always taste better?
It's simple really, the flavours have more time to seep into the soup and develop.
Same with stews, curries and chilli and bolognese. they all taste better the next day
🌶 Adding flavour to soup
Vegetables add a lot of flavour to soup, but add some fresh or dried herbs or spices and it will perk up your soup no end.
Here are a few herbs and spices that work well in soup with suggestions of pairings.
- Basil (fresh or dried) - good in a tomato based soup
- Chives (fresh or dried) - good in a light brothy soup or a potato and leek soup
- Parsley (fresh or dried) - a good all-rounder for a pop of colour
- Oregano (dried) - good in a tomato based soup
- Coriander (fresh) - fabulous in a carrot soup but good in vegetable soup too
- Coriander (dried) - good paired with cumin in a vegetable soup to add warmth
- Sage (dried) - good in an onion soup
- Cumin (ground) - good in a lentil soup
- Ginger (ground or fresh) - good in a carrot or lentil soup
- Turmeric (ground) - good in a dahl type soup
- Paprika (ground) - good in a tomato or a red pepper soup
- Chilli (flakes or powder) - good in a tomato or red pepper soup
There are many more herbs and spices that could be included in soups, but these are a good starting point.
For this carrot and red lentil soup, I added ground ginger and cumin for flavour.
Love soup? Try my easy roasted butternut squash and red pepper soup.
🥕 What you need to make grated carrot & red lentil soup with cabbage
Here are the ingredients you need to make this delicious lentil soup.
- olive oil - or another mild oil like rapeseed oil
- onion - white or brown onion
- garlic - if you don't have fresh you could add garlic powder at the same time as the spices or keep some frozen crushed garlic in the freezer
- celery - adds flavour
- cabbage - any type apart from red, I used white cabbage
- carrots - get that box grater ready!
- ground ginger - more flavour
- ground cumin - even more flavour
- red lentils - for protein and to thicken the soup
- vegetable stock - I use stock cubes, but you could use fresh or a stock pot
- salt & pepper - to season
See the printable recipe card below for full ingredients, method and calorie info.
🥣 How long will carrot & lentil soup keep?
Once cool, your grated carrot and lentil soup can be decanted into an airtight container and kept in the fridge.
It can be stored in the fridge for 4-5 days.
Reheat in the microwave or in a pot.
🌡️ Can lentil soup be frozen?
Soups always freeze well and lentil soups are no exception.
Once cool, portion it up into freezer bags or tubs, remembering to label the top or underside.
If you are adding a stick-on label, make sure the tub or bag is dry and add it before adding the soup and it's more likely to stay on.
It can be kept in the freezer for 3-4 months.
To defrost your soup, take a portion out of the freezer in the evening and leave it in the fridge overnight.
Reheat in a pot or in a bowl in the microwave.
🍞 What to serve with carrot & lentil soup?
Here are a few ideas of what you could serve with a thick lentil soup.
- Breadsticks - for crunch
- Croutons - plain or garlic, also for crunch
- Crusty Bread - plain or buttered
- Garlic bread - my mum loves garlic bread with soup and I have to admit it's pretty special
- Oatcakes - a very Scottish thing to serve with soup
- Plain or Cheese Scones - another Scottish favourite
- Quesadillas - try my smoky vegan vegetable quesadillas
- Rolls - also called morning rolls, baps, buns and many other names
- Soft Brown bread - buttered with dairy free spread
- Toasties - for a more substantial meal
🥣 More easy and tasty vegan soups to try
Here are a few more easy soup recipes you may like to try next.
- Broccoli and Pea Soup - Flavour-packed broccoli and pea soup that's super easy to make and a healthy choice for lunch.
- Cream of Courgette Soup with Dill - a luscious green soup finished with a swirl of cream.
- Cream of Parsnip Soup with Apple - a deliciously quick and creamy soup topped with a swirl of pesto.
- Easy Mushroom Soup - An easy, rich mushroom soup with simple ingredients but lots of flavour.
- Roasted Butternut Squash Soup - An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.
- Scotch Broth with Barley & Kale - A traditional Scottish soup made with root vegetables, barley and kale.
- Sweet Potato & Butternut Squash Soup with Carrots - served with a splash of cream and fresh herbs.
- Tomato Soup made with Tinned (Canned) Tomatoes - An easy recipe for vegan tomato soup with just 5 ingredients and seasoning. Made in under 30 minutes and served with a swirl of vegan cream.
📋 Want new recipes delivered to your inbox?
Sign up for my Vegan Lunch Box newsletter and I'll send the latest recipe straight to your inbox as soon as it is published.
Check your spam folder they don't arrive, I share a new recipe on each of my blogs every week.
⭐ Pin it for later
🥦 Living on the Veg
Once you've signed up for my newsletters and followed me on social media, why not join my Facebook group Living on the Veg?
Such a friendly community with lots of recipes and chat. I'm in there every day chatting. It's such a nice place to spend time.
💭 How to make grated carrot & red lentil soup with cabbage
Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list and nutritional info).
- In a large pot add the olive oil and warm before adding the onion, celery and garlic and cook gently until soft.
- Add the shredded cabbage and grated carrots.
- Saute gently for a few minutes, then add the spices and stir well.
- Now add the rinsed lentils.
- Add the vegetable stock and stir well.
- Simmer gently for 30-40 minutes until the lentils are soft.
- Season with salt and pepper.
Grated Carrot & Red Lentil Soup with Cabbage
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 stalks celery finely sliced
- 2 cloves garlic crushed or finely grated
- ½ white cabbage shredded
- 500 g red lentils rinsed
- 6 medium carrots coarsely grated
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 litres vegetable stock 4 stock cubes
- 1 pinch salt and pepper (generous pinch) taste to check seasoning and add more if you need to
- Add the oil to a large soup pot and warm before adding the onion, celery and garlic. Saute until soft.
- Add the cabbage and carrots and stir well, then add the spices and stir in. Cook gently for a few minutes.
- Add the rinsed lentils and stock, stir well. Cook for 30-40 minutes until the lentils and vegetables are soft.
- Season with salt and pepper and taste to check the seasoning.
- Serve & enjoy!
- This soup can serve 6-8 depending on portion size and if you go back for more.
- You can blend soup smooth if you prefer a smooth soup.
- Once cool, your grated carrot and lentil soup can be decanted into an airtight container and kept in the fridge. It can be stored in the fridge for 4-5 days. Reheat in the microwave or in a pot.
- This soup can be kept in the freezer for 3-4 months. To defrost your soup, take a portion out of the freezer in the evening and leave it in the fridge overnight