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.
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.
How to Make Lentil, Sausage, and Cabbage Soup:
(Scroll down for complete recipe with nutritional information.)
- 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.
- Then cut up the sausage, carrots, onion, celery, and cabbage one at a time and add each to the soup.
- 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!)
- 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 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!
- 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)
- 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.
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.
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:
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.