Introduction
Warm, comforting, and brimming with flavor – this Vegan Lentil and Cabbage Soup is everything a cozy bowl of soup should be. Made in the Instant Pot for convenience, it’s loaded with fiber-rich lentils, nutrient-dense cabbage, and aromatic herbs that blend beautifully for a wholesome one-pot meal. Perfect for a quick weeknight dinner or meal prepping for the week!
🛒 Ingredients:
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1 tablespoon olive oil (or use water for oil-free option)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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1 cup green or brown lentils, rinsed and drained
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2 cups green cabbage, chopped
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon turmeric powder
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1/2 teaspoon black pepper
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1 teaspoon salt (adjust to taste)
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1 bay leaf
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6 cups vegetable broth or water
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1 tablespoon lemon juice (optional, for a fresh finish)
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Fresh parsley or cilantro, chopped (for garnish)
🥄 Instructions:
🔹 Step 1: Sauté Aromatics
Turn on the Sauté mode in the Instant Pot. Add olive oil, then sauté chopped onions for 2–3 minutes until translucent. Add garlic and cook for another minute until fragrant.
🔹 Step 2: Add Veggies and Spices
Stir in diced carrots, celery, and cabbage. Add cumin, smoked paprika, turmeric, pepper, and salt. Cook for 2–3 minutes, stirring to coat the vegetables with spices.
🔹 Step 3: Add Lentils and Broth
Add the rinsed lentils, bay leaf, and vegetable broth. Stir well to combine and deglaze the pot (scrape any browned bits from the bottom to avoid burn warnings).
🔹 Step 4: Pressure Cook
Cancel the sauté mode. Lock the lid and set the Instant Pot to Pressure Cook (Manual) for 15 minutes on high pressure.
🔹 Step 5: Natural Release
Once done, allow a natural pressure release for 10 minutes, then carefully release the remaining pressure manually.
🔹 Step 6: Final Touch
Open the lid, stir the soup, and remove the bay leaf. Add lemon juice (if using) and adjust salt or spices to taste.
🔹 Step 7: Serve and Garnish
Ladle into bowls, garnish with fresh parsley or cilantro, and serve hot with crusty bread or over rice if desired.
🍽️ Serving Suggestions:
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Serve with warm multigrain bread or garlic toast
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Add cooked quinoa or brown rice to make it extra filling
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Drizzle with a spoonful of tahini or a dash of chili oil for added flavor
🧠 Nutritional Highlights (Per Serving – Approximate):
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Calories: 180 kcal
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Protein: 12g
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Carbohydrates: 30g
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Fiber: 9g
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Fat: 3g
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Cholesterol: 0mg
This soup is high in plant-based protein and fiber, low in fat, and completely free of animal products. Great for digestive health and heart wellness.
❓ FAQs
Q: Can I use red lentils instead of green?
A: Red lentils will cook faster and break down more, giving the soup a mushier texture. For a chunkier feel, stick to green or brown lentils.
Q: How long does it keep?
A: Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave.
Q: Can I make it without an Instant Pot?
A: Yes! Sauté the ingredients in a pot, then simmer for about 30–40 minutes or until the lentils are tender.
Q: Is it gluten-free?
A: Absolutely! All ingredients are naturally gluten-free.
📄 Disclaimer
Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.
We do our best to test or verify the cooking process and ingredients before sharing them.
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