Instant Pot Lentil Cabbage Soup

This vegan lentil cabbage soup is a breeze to prepare in a pressure cooker or on the stovetop. It's lightly smoky and spicy and includes nutritious lentils, tomatoes, onion, carrot, and perfectly tender (but not too soft) cabbage. This is a healthy and flavorful cabbage soup you'll crave year-round! Gluten-free.

The pressure cooker has a way of bringing out the best in vegetable soups. The veggies magically maintain more of their color and are cooked perfectly, without becoming too soft or muddled. This Peanut Curry Lentil Soup is another great example.

So if you have an Instant Pot, it's definitely my preferred way to cook this soup. I've also included stovetop instructions for you just in case.

This cabbage soup recipe makes a large batch, almost 3 quarts, but because it's so light we always go back for seconds... or thirds! In other words, it is a lot of soup but it disappears quickly.

And the flavor only gets better as it sits. You'll love having leftover cabbage soup to look forward to on chilly (and tired) weeknights. Lentils give the soup body and make it more satisfying than plain cabbage soup.

Pair lentil cabbage soup with a slice of buttery Southern-style vegan cornbread or this easy oil-free cornbread. And if you have family members who appreciate meatier vegan dishes (like my hubby), see the Variations section below for ideas to add more protein.

• Cabbage - I used 1 small/medium head of green cabbage; this variety is easy to find in most grocery stores. Incorporate red cabbage, if you like.
• Lentils - Choose green or brown lentils for this soup. Their cook time aligns well with the cabbage and other vegetables.
• Canned Diced Tomatoes - I prefer fire-roasted tomatoes and usually have a can or two in the pantry for recipes like this or our favorite lentil chili. If you don't have fire-roasted, regular is fine, too.
• Spices - We like a bit of smoke and spice in our cabbage soup so I included smoked paprika, red pepper flakes, and cayenne. Feel free to omit or experiment with the amounts. Regular sweet paprika is also good if you don't have smoked. If you're not sure how spicy you want the soup to be, you can always add sriracha, hot sauce, or cayenne after cooking.
• Bouillon - I always keep a batch of this homemade vegan "chicken" broth powder in the fridge because it's SO GOOD, not to mention healthier and cheaper than most products. Give that recipe a try, or use an equal amount of your favorite vegan bouillon. If it's in a cube form, dissolve it in 1 cup of the water before adding to the pot.

Instant Pot Instructions

1. Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed).
2. Add the carrots and garlic, and cook for about 30 seconds, stirring frequently. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. 
3. Add the bouillon powder, tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Using a large slotted spoon stir very well, making sure all of the ingredients are thoroughly combined. Also, make sure everything is below the IP's max fill line.
4. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the release valve. It will take 10 to 15 minutes for the pressure to release. 
5. Carefully remove the Instant Pot lid, and stir in the soy sauce or tamari, liquid smoke, vinegar, and vegan butter, if using. 
6. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Stovetop Instructions

1. Heat the oil in a large soup pot over medium heat.
2. Add the onion and cook for 5 minutes until fragrant and translucent.
3. Add carrot and garlic and cook for 1 minute, stirring frequently.
4. Stir in the spices, then add the tomatoes, water, bouillon powder, salt, pepper, lentils, and cabbage. Stir well.
5. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes or until the lentils are tender.
6. Add the tamari, vinegar, liquid smoke, and vegan butter, if using.
7. Let cool for a few minutes, then taste and adjust seasonings.

Variations

• Extra Spicy - as written, the spice level of this soup is mild to moderate and easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with diced, fresh jalapeno.
• Meaty - Beef and cabbage are a classic combination, so you may enjoy store-bought vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. I recommend sautéing them separately while the soup is cooking. Stir it into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.
• Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu or tempeh to your bowl. And this Vegan Taco Meat (made with ground soy curls) is a must!
• Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. I've also tested this recipe without the initial sauté (just dump everything in, and pressure cook as directed), and it's still great.

Cabbage Soup FAQs

I hope you enjoy this comforting vegan cabbage soup. I LOVE hearing from you. Feel free to ask questions in the comments below, and if you try the recipe let us know!

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