Grated Carrot & Red Lentil Soup with Cabbage

5 from 13 votes

A simple recipe for a hearty and healthy pot of grated carrot & red lentil soup with cabbage. Filling and delicious.

Prep Time10

Cook Time30

Total Time40

Course: Easy Vegan Soup Recipes

Cuisine: Scottish, vegan

Servings: servings

Calories: 279kcal

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