Charred Cabbage and Lentil Soup
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1 to 1½pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)
- 2tablespoons extra-virgin olive oil, plus more for serving
- Salt and pepper
- 6cups water, or vegetable or chicken stock
- 1cup green or brown lentils
- 1medium yellow onion, coarsely chopped
- 1medium carrot, coarsely chopped
- 3garlic cloves, finely chopped
- 2tablespoons soy sauce
- ½teaspoon red-pepper flakes, plus more for serving
- 2thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)
- 1Parmesan rind, plus grated Parmesan for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
458 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 27 grams protein; 1445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.
- Step 2
Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.
- Step 3
Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)
Private Notes
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Cooking Notes
kathy F
Because I used salted chicken broth, I cut the soy sauce in half. The recipe was still quite flavorful. I liked the earthy flavor of the charred cabbage. I used Gruyère cheese as a topping because it was what I had. It complemented the flavors nicely. I added a little cooked Italian sausage at the bottom of each bowl too. (Actually, the recipe would have been fine on its own.) I layered the two leftover servings in bowls and saved some of the crispy cabbage to top at serving time.
Miti
I loved this! I am a first time reviewer, but long time follower of NYTCooking and felt the urge to comment. As others have noted I thought I could add a bit more flavour by sautéing the onion, garlic, carrots, etc., which I believe it did. After I did this and added the lentils, I added about half a cup of white wine and let that reduce before adding in the stock. I also found adding about a tablespoon of Miso amped up the umami flavour to the max!
Golem
I haven't made this yet but it would seem that the onion and carrots should be sautéed first or roasted with the cabbage to get more char (Maillard effect).
MRBR
Charred cabbage! First time roasting cabbage like this and it will not be the last. It really makes the soup and it's delicious on its own. I am looking at cabbage in a whole new way. The soup is very good. I took some liberties with ingredient proportions but a recipe like this allows for variation as Ali Slagle points out. Delicious!
ttbert
First time reviewer and wanted to write one since this is a new recipe and it was just wonderful. My husband and I thought it was one of the best NYT recipes we have ever made (or any recipe) especially since it was fairly easy and ingredients that last a long time in fridge or pantry staples. Hint of French onion soup but with lots more depth and flavors. It was spicy but not too much. Next time I’ll do less pepper kids and add more to my bowl. Agree sausage would be good but not necessary.
Thia
Boy is this delicious. Used puy lentils because I had a cup. Sautéed aromatics first. Threw some caraway seeds on the cabbage while roasting and might add apple next time. Otherwise, as written. Why haven’t I been roasting cabbage during my one wild and precious life??
Jodyp
Loved this! I had red lentils on hand, so used those. I caramelized the onions with the thyme which gave it great flavor.
Beth
Delicious! I agree with the others who suggest chopping the cabbage after charring to make it spoon size and those who suggest sautéing the onions and carrots before adding water or stock. I added some of the cabbage to the soup while it simmered to deepen the flavor and it made a very flavorful broth. I’m looking forward to the leftovers!
Judy R
Am I the only one who found this to be very spicy? I would definitely reduce the amount of red pepper flakes the next time around. Otherwise, it is a delicious soup.
Bella
I think you're wanting to roast them like steaks or the cabbage will burn and/or dry out.
JM
If one doesn't have Parmesan on hand, would a dollop of white miso provide the desired umami?
Tracy
I used a red cabbage from my garden, it turned out delicious!
Linda M
Lentil soup recipe is nearly the same as I've made for many decades but really look forward to adding an new dimension with the charred cabbage. Cabbage is an underused and under appreciated veggie and always looking for ideas.
marianna
Can I use red cabbage?
Eric
I believe so. When we did it we pulled the cabbage apart. More surface area for olive oil and charring.
Wendy
This is a wonderful recipe, and as noted, it's very adaptable. I make this in my Instant Pot, sautéing vegetables first; adding three tablespoons of tomato paste; and one tablespoon each of soy sauce, fish sauce, and Worcestershire sauce to amp up the umami. Pressure cook for 10 minutes, natural release. I roast the cabbage in the air fryer. This recipe is exceptional, made as-is or adapted to your tastes. Thanks for another great meal, Ali!
Patricia
Was cooking for a gluten-free friend. Replaced the soy sauce with combo of white miso and balsamic vinegar as suggested by one of my other gluten-free friends. Delicious. Not sauteeing aromatics first made this super quick. Next time will put the cabbage on top, NOT in bottom of bowl.
Esperanza
Right now a pot of this soup is simmering on the stove. After removing the charred cabbage from the oven, I used that pan to roast the carrots, chopped onions and garlic before adding them along with the cabbage to the lentils and broth seasoned with oregano, bay leaf and a pinch of rosemary. Great robust results!
Sheila C.
We really enjoyed this soup. Delicious earthy, umami flavors. I cooked it as written and this will definitely go into our regular rotation.
Mare
Love this elevated lentil soup with home-grown cabbage. I used all the herbs (bay, thyme sprig, rosemary sprig) and also let some stewed tomatoes fall apart in the soup. No cheese to make it vegan and a drizzle of basil oil took it over the top! Charred more cabbage for dinner #2.
Meredyth
What a delicious soup! I don't usually like cabbage or lentils, but this was delicious. I will make it again using some of the other reviewers' suggestions and double the recipe so I can freeze some. Making fresh cabbage for left-overs was a breeze.
Tai
The Parmesan rind ties all the ingredients together. Would be a pity not to use it. Delicious recipe, made it over and over this winter.
Jennifer R
MMM! I air-fried thick cabbage slices until they were crisp, about 14 minutes at 400 degrees and turned them halfway. A few leaves fell off and I coudn't resist sampling them. Sooo good! I was out of thyme so I used oregano, and it's wonderful. The cabbage really turns a budget dinner into a gourmet meal!
Marianne
This is a pretty ho-hum lentil soup and ho-hum roasted cabbage. I like lentil soup and love roasted cabbage, but in this case both are kind of plain and the sum doesn't make them any better. I added tomato paste to the lentils because I wanted to use some up, as well as celery because all soup of this type needs celery. Used bay leaf as herb. Was good, but not better than the sum of the parts. I sautéed onion etc. first, as per the usual method of making a soup like this.
smilespreder
This was a great Sunday treat. Cooked as presented no modifications. Will cook again.
karen
This is an excellent soup, so flavorful and so simple. I used chicken broth rather than water. I was tempted to sauté the vegetables first as others suggested, but I trusted the author. It is not necessary to take that extra time. Keep it simple and enjoy. I will be making this soup again and again.
We loved this reipe!
I sautéed the onion and added a bit more garlic and added a can of fire roasted tomatoes. It was hearty and delicious !
H
Great recipe! It was delicious and easy. Lentils aren't on my list of usual favorites I just wanted to try something new, glad I did! I did sauté the onions and carrots just out of habit, but otherwise followed the recipe.
MDufort
I wonder if the cabbage could be replaced with either swiss chard or kale that could be oven roasted? Any thoughts?
sarahsw
As other people suggested, I sauteed the onion and carrot before adding the broth. The cabbage took a bit longer than suggested. This was absolutely delicious! Definitely will make again
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