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! This soup is pretty low in net carbs, but if you want an even lower-carb version use more sausage and fewer lentils, and maybe reduce the amount of carrots.
PIN Lentil, Sausage, and Cabbage Soup to try it later!
I’ve been re-shooting the photos for my 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 with better photos!
When I took the new photos I couldn’t resist the urge 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. 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.
What ingredients do you need for this recipe?
- chicken broth
- Bay Leaves (affiliate link)
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link)
- Dried Oregano (affiliate link)
- Spike Seasoning (affiliate link) or another all-purpose seasoning blend
- tomato paste (affiliate link)
- brown lentils (see notes)
- precooked sausage
- balsamic vinegar or white balsamic vinegar (affiliate link), optional but good
- freshly-grated Parmesan cheese (optional)
What kind of lentils should you use for this soup?
You can definitely make this lentil and sausage soup with all brown lentils if that’s what you have. But if you have some red lentils too, I urge you to replace some of the brown lentils with red ones. The red lentils cook a bit more quickly so they break apart into the soup and thicken it in a delightful way.
How can you make a lower-carb version of this soup?
This soup that has a lot of sausage and vegetables along with the lentils is surprisingly low in net carbs. And Lentils are one of the slow-digesting carbs that many carb-conscious eaters eat in small amounts. But if you want an even lower-carb version of this soup I would use more sausage, fewer lentils, and maybe skip the carrots and use more of the other vegetables.
Starting to make Lentil, Sausage, and Cabbage Soup:
(Scroll down for complete recipe with nutritional information.)
- Add the water, chicken stock, Bay Leaves, garlic, Dried Thyme, Dried Oregano, Spike Seasoning (affiliate link), tomato paste, and brown lentils (and red lentils if using) to the soup and start to simmer.
- Then cut up the sausage, carrots, onion, celery, and cabbage one at a time and add each to the soup. (You can use coleslaw mix instead of chopping up cabbage if you prefer. For a lower-carb option use 4 cups coleslaw mix and skip the carrots.)
Finishing the Lentil, Sausage, and Cabbage Soup:
- Simmer the soup on very 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!)
- 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.
- Serve hot, with freshly grated Parmesan cheese to add at the table if desired.
More Lentil Soups to Try:
Lentil Soup with Sausage and Roasted Red Peppers
Slow Cooker Indian-Spiced Red Lentil Soup
Vegan Lentil Soup with Spinach
Weekend Food Prep:
This recipe has been added to a 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
The touch of balsamic vinegar makes this Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar really delicious.
- 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)
- 2 cups brown lentils (see notes)
- 4 - 5 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 (see notes)
- 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)
- 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.
- Cut sausage in fourths lengthwise, then into small pieces and add to soup.
- Add finely chopped onion, celery, and carrots and coarsely chopped cabbage.
- 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.
- When the soup is done, discard bay leaves and stir in the balsamic vinegar (if using) and cook a few minutes longer.
- Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.
If you have red lentils I would use a mix or brown and red lentils for the soup.
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.
You can use shredded coleslaw mix instead of cabbage, and for a lower-carb version you might want to use 4 cups of coleslaw mix and skip the cabbage.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This soup is surprisingly low in net carbs for a soup with lentils. But 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. Or replace the cabbage and carrots with four cups of coleslaw mix. If you make this Lentil, Sausage, and Cabbage Soup with carrots as written, that would make it Phase Two for the original South Beach Diet.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index 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.
Historical Notes for this Recipe:
This recipe was first posted in 2007 for a blogger soup event. It was updated with better photos in 2016 and the recipe was last updated with more information in 2021.
28 Comments on “Lentil, Sausage, and Cabbage Soup”
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.
Lydia, I feel the same way about lentil soup!
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.
Thanks for the Pin Jeanette, hope you guys enjoy it!
Karen, I can't really imagine barley in this soup, but it might be okay.
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!
Mom-ster, thanks for the nice thoughts about the recipes. So glad to hear you're enjoying them.
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.
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.
Kalyn, thanks for listing my lentil soup recipe. Yours looks yummy, especially in this cold weather we’re having (at last!) here in RI.
I’m lovin’ all the cabbage in this soup! I’m in the mood for lots of cabbage.
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.
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.
mmm…low on the GI index and looks great!
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!
mmm, my mother made a soup similar to that and it was so delicious. I love cabbage in soup
The soup looks delicious. In this cold weather, soups are a great idea 🙂 Thanks for sharing. I hope your water connection was restored Kalyn.
This looks wonderful Kalyn! Maybe I’ll join in the fun with a soup of my own.
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!
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.
Yeah Soup! sounds great I’ll have to give it a try.
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!