THE RECIPE JOURNAL · Main Course
Filling Cabbage, Beef, and Lentil Soup
This hearty soup combines tender cabbage, savory beef, and nutritious lentils for a warm and comforting meal. Perfect for chilly days, it’s easy to make and full of delicious, wholesome flavors.
FROM THE KITCHEN • Filling Cabbage, Beef, and Lentil Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pouring the broth into a large pot along with the carrots, celery, and lentils. Bring everything up to a boil over medium-high heat, then let it bubble away for about 5 minutes. Turn the heat down to low, then add the chopped cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and a bay leaf. Cover the pot and let it simmer gently for around 45 minutes, until the lentils and veggies are nice and tender.
02
Step 2
While the soup is simmering, heat a skillet over medium-high heat. Throw in the ground beef, chopped onion, and minced garlic, and cook, stirring often, until the beef is browned and crumbly and the onion has softened—this usually takes about 5 to 7 minutes. Drain any excess fat, then stir the beef mixture into the soup. Give it a good stir, taste for seasoning, and it’s ready to serve.
Why you’ll love it
This soup is a comforting blend of hearty ingredients that warm you from the inside out. The combination of cabbage, beef, and lentils creates a rich and satisfying meal full of flavor and nutrition. It’s perfect for chilly days or when you want something wholesome and filling.
How to serve
Serve the soup hot with a crusty bread or warm dinner rolls. A sprinkle of fresh herbs like parsley or dill on top adds brightness. Pair it with a simple green salad for a complete and balanced meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
