High-Protein, Mushroom and Cabbage Lentil Soup

There’s something deeply comforting about a bowl of Mushroom and Cabbage Lentil Soup. Picture this: it’s a chilly evening, and your kitchen fills with the warm, earthy scents of mushrooms and thyme, drawing family members into the cozy atmosphere. Did you know that lentils are packed with protein, offering about 18 grams in a single cooked cup? This soup not only warms the heart but also nourishes the body, delivering a medley of flavors that dance on your palate—rich, savory, and oh-so-satisfying.

Print

Why This Mushroom and Cabbage Lentil Soup Never Fails

If you’re on the hunt for a recipe that consistently hits the spot, you’ve found it! This Mushroom and Cabbage Lentil Soup combines hearty ingredients with a touch of elegance. It’s the ideal blend of nutritious legumes, vibrant vegetables, and umami-rich mushrooms that create a symphony of flavors. Whether it’s a quick weeknight dinner or a gathering with friends, this recipe adapts beautifully to any occasion. Best part? It’s simple enough that you can master it on your first try, ensuring success every time.

The Essentials

• 1 cup (215 grams) Boiling Water
• 1/2 ounce (28 grams) Dried Porcini Mushrooms
• 2 tablespoons Extra Virgin Olive Oil
• 12 ounces (255 grams) Baby Bella or Crimini Mushrooms (trim and diced into bite-size pieces, about 4 cups diced)
• 1/2 cup (65 grams) Shallots (chopped fine, about one medium shallot)
• 2 tablespoons Tomato Paste
• 1 cup (215 grams) White Wine (I use Chardonnay or dry Vermouth)
• 1, 28-ounce (793g) Can of Diced Tomatoes (and juices)
• 4 cups (708 grams) Vegetable Broth (reduced sodium)
• 1 cup (236 grams) Reserved Mushroom Broth
• 2 cups (472 grams) Water (+ more to thin as needed)
• 1/2 cup (115 grams) French Lentils (or up to 3/4 cup (160 grams) *see note below)
• 1/4 cup (65 grams) Long Grain Brown Rice
• 6 cups (420 grams) Chopped Green Cabbage
• 1 Bay Leaf
• 6-8 Fresh Thyme Stems (tied together with cooking twine, plus more for serving)
• 1 3/4 teaspoon Fine Sea Salt (+ more to taste)
• 1/4 teaspoon Ground Black Pepper
• 1/2 Lemon (plus more for serving if desired)

Step-by-Step Method

1. Transfer the porcini mushrooms to a medium bowl and pour 1 cup boiling water over them. Allow the mushrooms to rehydrate for about 15 minutes, ensuring they stay submerged while prepping the other ingredients. Set a cheesecloth (or coffee filter) in a fine mesh strainer over a small bowl to reserve the mushroom broth. Strain the mushrooms and set the broth aside. Rinse the mushrooms under cold water to remove any debris, then pat dry and chop finely. Set aside.
2. In a large 7-quart Dutch oven or heavy soup pot, add the olive oil and heat to high. Once the oil is shimmering, add the diced mushrooms. Allow to sear, stirring occasionally for about 6-7 minutes until golden and cooked down.
3. Turn the heat to medium and add the chopped porcini, shallots, and tomato paste to the pot. Cook for about 2 minutes, stirring occasionally. The shallots and mushrooms should be well-coated in tomato paste with some bits sticking to the bottom of the pot.
4. Pour in the wine to deglaze the pot, scraping any stuck bits up. Simmer for 3 minutes, allowing the wine to reduce by about half.
5. To the soup pot, add the diced tomatoes and their juices, vegetable broth, reserved mushroom broth, water, lentils, and rice. Bring to a gentle simmer, then stir in the cabbage.
6. Add the bay leaf, thyme bundle, and salt. Cover the pot and cook on low for about 40-45 minutes, until the lentils and rice are tender.
7. Remove the bay leaf and thyme bundle, discarding them. Stir in about 1/2 of the lemon juice. If you chose to use the extra 1/4 cup of lentils (see note), add about a cup of water to thin the soup if desired. Taste and adjust the salt to your preference.
8. Ladle into soup bowls, garnish with fresh thyme, and add generous twists of ground black pepper. Serve with extra lemon wedges and a nice crusty bread.
9. Store leftovers in a lidded container for up to three days, or freeze cooled soup for up to two weeks.

Healthy Reasons to Love This

This Mushroom and Cabbage Lentil Soup is not only delicious but also packed with nutrients. Each serving contains approximately 300 calories, 13 grams of protein, 45 grams of carbohydrates, 9 grams of fat, and 12 grams of fiber. The fiber content makes it a fantastic choice for digestive health, while the blend of lentils and mushrooms gives you a powerhouse of vitamins and minerals. You can indulge in this hearty soup while knowing you’re putting something wholesome into your body.

How to Serve It Best

Serving this soup is as enjoyable as making it! Ladle generous portions into warm bowls and top them with a sprinkle of fresh thyme. For pairing, consider crusty sourdough bread or a light side salad with a citrus vinaigrette to complement the flavors. This soup shines during cooler months, serving as the perfect antidote to the winter chill or a delightful starter for a cozy gathering any time of year.

Keep It Fresh

For storage, once cooled, transfer your leftovers into airtight containers and place them in the refrigerator, where they will stay fresh for up to three days. If you’re looking to keep your soup longer, you can freeze it in portioned containers for up to two weeks. To reheat, simply place the soup in a pot over low heat, adding a splash of water if needed to thin it back out and restore that comforting texture.

Pro Tips

1. For an extra depth of flavor, sauté the fresh mushrooms for a few extra minutes until caramelized, enhancing their natural sweetness.
2. If you prefer a creamier soup, blend a portion of the soup with an immersion blender before serving—this adds a delightful texture!
3. Always taste and adjust seasoning as needed; sometimes, a little more salt or a squeeze of lemon can elevate those flavors significantly.
4. Use low-sodium vegetable broth, allowing the freshness of the ingredients to shine through without the soup becoming overly salty.
5. For a unique presentation, serve this soup in bread bowls for a delightful rustic look.

Flavor Experiments

1. Seasonal Twist: Incorporate fall flavors by adding diced roasted pumpkin or squash along with the cabbage for an autumnal touch.
2. Gourmet Variation: Try adding a splash of truffle oil when serving for an elegant finishing note that elevates the dish to gourmet territory.
3. Playful Option: Add a handful of baby spinach or kale just before serving for a pop of color and added nutrients—perfect for sneaking in some greens!

Learn from My Mistakes

1. Forgetting to soak the dried porcini mushrooms in boiling water: Soaking is essential for rehydrating them properly and enhancing the overall flavor of the soup.
2. Overcooking the lentils: Keep an eye on the cooking time to prevent them from becoming mushy; they should retain a slight bite.
3. Not tasting the soup before serving: Always taste and adjust the seasoning before ladling into bowls; a little more salt can make a world of difference!
4. Adding too much water at once: Add water gradually to control the thickness of the soup, as it’s easier to thin than to thicken.
5. Using regular salt instead of fine sea salt: Fine sea salt dissolves more easily, ensuring more even flavor distribution throughout the soup.

Creative Second-Day Ideas

1. Transform the leftover soup into a pasta dish by stirring in small cooked pasta for a delicious take on a pasta primavera.
2. Use the soup as a sauce for a hearty grain bowl; serve it over quinoa or farro with some roasted vegetables for a filling lunch.
3. Blend the soup into a base for a savory dip, pairing it with toasted pita chips or vegetable sticks for a tasty appetizer.

Curious Cooks Ask

Can I make Mushroom and Cabbage Lentil Soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat when you’re ready to enjoy.

Is this soup vegan?

Yes! It’s naturally vegan, packed full of vegetables and plant-based protein from the lentils, making it a hearty, wholesome meal.

What can I substitute for the cabbage?

If you’re not a cabbage fan, try using kale or Swiss chard instead. These greens also add great texture and flavor without overwhelming the dish.

Can I add other vegetables?

Certainly! Feel free to incorporate other vegetables like carrots, bell peppers, or spinach. Just keep in mind their cooking times so everything is tender and flavorful when served.