Lentil, Cabbage, Potato Soup with Cilantro Garlic Oil


This super simple, comforting soup is packed with veggies, protein, and complex carbs to keep you nourished and satisfied. The spices and flavorings of garlic, fennel, and red pepper flakes will remind you of sausage, which pairs beautifully with the hearty cabbage and potatoes.

The soup is topped with an herby garlic oil that takes the meal from really good to amazing!! So don’t skip it!

Ingredient highlight

Cabbage! We have the Germans to thank for bringing this nutrient-dense crucifer to the U.S. It is well-known for possessing anti-cancer properties due to it’s high glucosinolate content. It’s also an excellent source of vitamin C, potassium, folic acid, vitamin B6, calcium, and magnesium to name a few.

Servings 4 People
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 ½ tsp kosher salt, divided
  • 2 tbsp tomato paste
  • 2 cloves garlic, chopped
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • ½ tsp red pepper flakes, optional
  • 1 lb red or yellow potatoes, peeled, cut into ½-inch cubes
  • ¼ green cabbage, thinly sliced (about 3 cups)
  • 1 cup green lentils
  • 6 cups water
  • 2 tbsp soy sauce or tamari
  • 2 tsp lemon juice

For the cilantro oil (optional, but HIGHLY recommended):

  • ¼ cup finely chopped cilantro
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, grated ½ teaspoon
  • ¼ tsp kosher salt


  • In a large pot over medium heat, warm the oil. Add the onion, carrot, celery, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, garlic, fennel, cumin, and red pepper flakes (if using), and cook for 1 more minute, stirring often.
  • Add the potatoes, cabbage, and ½ teaspoon salt and cook for 1 more minute, stirring often. Add the lentils, water, soy sauce or tamari, and remaining ½ teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 10-15 minutes or until lentils are tender and potatoes are cooked through, stirring halfway. Remove from heat and stir in the lemon juice.
  • Meanwhile, make the cilantro oil by mixing all of the ingredients in a small bowl.
  • Serve the soup topped with a good drizzle of cilantro oil and a sprinkle of salt and pepper.

Items you can prep ahead (optional)

  • Make cilantro oil
  • Prep/chop onion, carrot, celery
  • Slice 3 cups cabbage
  • Peel/cut 1 lb potatoes (store in cold water)
  • Soup can be made ahead


  • Substitute the potatoes with sweet potato, celeriac, parsnip, turnips, or even cauliflower
  • Add cooked sausage or ham to up the protein
  • If skipping the cilantro garlic oil, just top with fresh cilantro, drizzle with olive oil, squeeze with lemon, and sprinkle salt and pep.


  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months
  • Store the cilantro oil in an airtight container for up to 5 days

Leftovers + Repurposing:

  • Warm the soup up and top with cilantro oil and a sprinkle of salt and pepper. Top with a fried egg! I love a runny yolk mixed into soup
  • Make extra cilantro oil and slather it over roasted veggies or meat for a delicious simple flavor-packed sauce!

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