Kalyn's Kitchen

Lentil, Sausage, and Cabbage Soup

The touch of balsamic vinegar makes this Lentil, Sausage, and Cabbage Soup really delicious, and this tasty soup is gluten-free! If you’d like a lower-carb version of this tasty soup use more sausage and less lentils, and maybe reduce the amount of carrots.

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Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar found on KalynsKitchen.com

I’ve been re-shooting the photos for my past recipes for many years now, and it’s always satisfying to get a new photo that shows off the recipe a little better. But what really feels great is being able to replace a truly horrible old photo with a nicer one, and the original photo of this Lentil, Sausage, and Cabbage Soup was so bad that I’m so happy to update this recipe with better photos!

When I took the new photos I couldn’t resist the urge to use partly red lentils this time, and also to add some balsamic vinegar to the soup, which I think only improved it! I love lentils and cabbage, and they’re delicious together in this soup.

Lentils are one of the slow-digesting carbs that many carb-conscious eaters eat in small amounts, but if you want a lower-carb version of this soup I would use more sausage, less lentils, and skip the carrots and use more of the other vegetables. We gobbled this up on a day when we had a few different recipes to sample, and I loved it with a little freshly-grated Parmesan cheese sprinkled on at the table.


Lentil, Sausage, and Cabbage Soup process shots collage

How to Make Lentil, Sausage, and Cabbage Soup:

(Scroll down for complete recipe with nutritional information.)

  1. Add the water, chicken stock, bay leaves, garlic, thyme, oregano, Spike Seasoning (affiliate link), tomato paste, and red and brown lentils to the soup and start to simmer.
  2. Then cut up the sausage, carrots, onion, celery, and cabbage one at a time and add each to the soup.
  3. Simmer the soup on low heat for 2-3 hours, or until lentils are soft and starting to dissolve into the soup and some of the vegetables are breaking down. Add more liquid part way through the cooking time if it seems like the soup is getting too thick. (The long cooking time doesn’t improve the looks, but it does add flavor!)
  4. When you’re ready to serve the soup, stir in a couple of tablespoons of balsamic vinegar (or white balsamic vinegar) and cook for a few minutes.
  5. Serve hot, with freshly grated Parmesan cheese to add at the table if desired.

Lentil, Sausage, and Cabbage Soup finished soup in serving bowl

More Lentil Soups to Try:

Lentil Soup with Italian Sausage and Roasted Red Peppers ~ Kalyn’s Kitchen
One-of-Everything Lentil Soup from The Perfect Pantry
Indian-Spiced Slow Cooker Red Lentil Soup ~ Kalyn’s Kitchen
Ethiopian-Inspired Red Lentil Soup from Fat Free Vegan Kitchen
Vegan Lentil Soup with Spinach, Tomatoes, and Cumin ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Lentil, Sausage, and Cabbage Soup

Lentil, Sausage, and Cabbage Soup

Yield 10 servings
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes

The touch of balsamic vinegar makes this Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar really delicious.

Ingredients

  • 4 cups water
  • 8 cups chicken broth (see notes)
  • 3 bay leaves
  • 2 T minced garlic (or less, but I love garlic)
  • 2 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 T Spike Seasoning (see notes)
  • 2 T tomato paste (I used the type from a tube)
  • 1 1/2 cups brown lentils
  • 1/2 cup red lentils (or use all brown lentils if that’s what you have)
  • 4 links precooked sausage, cut into small pieces
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 3 cups coarsely chopped cabbage
  • 2 T balsamic vinegar or white balsamic vinegar to add at the end (optional but recommended)
  • freshly-grated Parmesan cheese to add at the table (optional)

Instructions

  1. Put water, homemade chicken stock, bay leaves, garlic, thyme, oregano, Spike Seasoning (affiliate link), tomato paste, and lentils in large soup pot and start to simmer.
  2. Cut sausage in fourths lengthwise, then into small pieces and add to soup.
  3. Add finely chopped onion, celery, and carrots and coarsely chopped cabbage.
  4. Let soup simmer on low 2-3 hours or more, until lentils are starting to dissolve, and some of the vegetables have been incorporated into soup. You may want to add a little more water or chicken stock partway through, depending on how much liquid evaporates as it cooks.
  5. When the soup is done, discard bay leaves and stir in the balsamic vinegar (if using) and cook a few minutes longer.
  6. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.

Notes

Of course homemade chicken stock is best for soup like this, but if you don't have homemade chicken stock use chicken broth, or water with chicken soup base. If you don't have Spike Seasoning (affiliate link) use any all-purpose seasoning blend.

Recipe created by Kalyn for a soup event at A Veggie Venture.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 1396mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you made this  Lentil, Sausage, and Cabbage Soup with carrots as written, that would make it Phase Two for the original South Beach Diet. If you’d like a lower-carb version of this soup, use more sausage and less lentils, and omit the carrots and use more of the other vegetables. 

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Lentil, Sausage, and Cabbage Soup

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    28 Comments on “Lentil, Sausage, and Cabbage Soup”

  1. I've never met a lentil soup I didn't love! Thanks for linking to one of mine. I'm off to print this recipe and put it on my list for March, which is a great month for making soup.

  2. We're doing The Daniel Plan study at our church over the next 6 weeks, and this is perfect for our Food session. I'm thinking of making a batch for everyone to sample. Pinning to our Daniel Plan board so everyone can try it.

  3. Karen, I can't really imagine barley in this soup, but it might be okay.

  4. Hi, I was wondering..I have some barley..Think i could use that instead of lentils..Wouldn't have to run to the store..Think it would taste ok? Thanks!

  5. Mom-ster, thanks for the nice thoughts about the recipes. So glad to hear you're enjoying them.

  6. Kalyn,

    I haven't commented in ages — though a great many of your recipes are in my box of go tos. My father in law brought me a bunch of cabbage (which turns out to be the last of the garden produce for this year as his garden got flooded in all the bad weather we had in central PA this week). I was looking for something new to try and found this recipe. I also have several cartons of chicken broth flavored with white wine…it is cooking this afternoon and my house smells spectacular. Thanks again for all the great recipes you share…I love being a great (and healthy—but no one notices that part–b/c it tastes so good) cook.

    Take care

  7. Hi Kalyn, your lentil soup sounds delish! I have really enjoyed your blog. Just last week I revealed my own Lentil Soup recipe on my blog. I have held the “secret ingredients” close for years, but finally divulged them to the whole blogging world. While I don’t know how it works with South Beach, I do know it’s yummy. Very complex flavor. Now, let me go and try your recipe on this chilly day. I wondered what I would do with that head of cabbage in my ‘frig.

  8. Kalyn, thanks for listing my lentil soup recipe. Yours looks yummy, especially in this cold weather we’re having (at last!) here in RI.

  9. I’m lovin’ all the cabbage in this soup! I’m in the mood for lots of cabbage.

    Paz

  10. Hi Alanna, more soup to come!

    Nau-dee, you’re my best recipe tester yet!

    Michelle, it was great.

    Toni, my dad loves posole!

    Christine, do join us in the soup-making fun.

    Mandira, the water is back. (Also, I can’t leave comments on your blog right now for some blogger reason. Your marinara sauce looked great, so I hope you see this.)

    Sher, cabbage is the best!

    Tanna, I agree that no soaking is one great thing about lentils.

    Bill, it’s very low GI and really yummy.

    Mimi, the sausage I used was quite spicy. I don’t have the package any more but it was from Costco. You could use Italian Sausage, but cook it first, and use the hot type. I think any type of sausage that you like the taste of would be fine.

  11. I’m a little confused on what type of sausage to use, here. Italian?

    I’d like to try this because it really looks and sounds healthy.

  12. mmm…low on the GI index and looks great!

  13. Really seems we are all thinking soup. I use a whole head of cabbage in my minestrone.
    Lentils seem so neglected and I really do enjoy them. So nice that there’s none of that overnight soak!

  14. mmm, my mother made a soup similar to that and it was so delicious. I love cabbage in soup

  15. The soup looks delicious. In this cold weather, soups are a great idea 🙂 Thanks for sharing. I hope your water connection was restored Kalyn.

  16. This looks wonderful Kalyn! Maybe I’ll join in the fun with a soup of my own.

  17. I adore lentil and sausage soup. In fact, I’ve got a big container of if in my freezer from the last time I made it. (I always seem to make enough to feed the Turkish army!) Never thought of adding cabbage — Love the idea!!

    I just posted a recipe for posole, and discussed whether it’s considered a soup or a stew. Because of the corn, it wouldn’t be good for an initial South Beacher, but it’s definitely yummm in the winter!

  18. Your soup looks delish! I have been looking for soup recipes perfect for the extra ‘cold’ weather we are having now. I don’t usually use lentils so this one will surprise my hubby.

  19. Yeah Soup! sounds great I’ll have to give it a try.

  20. Hey Mz Kalyn, Sure sounds good! It’s the cabbage, I’m sure, that provides the flavor and sweetness. It’s a miracle in soups! Thanks for participating in Soup’s On!