Vegan Lentil Golumpki Soup
A hearty and delicious vegan soup inspired by traditional Polish golumpki, featuring lentils and cabbage.
Equipment
- 1 Large pot
- 1 Knife for chopping vegetables
- 1 Cutting board
Ingredients
Main Ingredients
- 1 cup lentils rinsed
- 1 small head of green cabbage shredded
- 1 can 28 oz crushed tomatoes
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 6 cups vegetable broth
Spices and Seasonings
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Dice the onion, mince the garlic, chop the carrots and celery, and shred the cabbage.
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Stir in the carrots and celery, cooking for an additional 5 minutes.
- Add the shredded cabbage and cook until it begins to wilt.
- Pour in the crushed tomatoes, vegetable broth, and lentils. Stir in the bay leaves, paprika, and thyme.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes, or until lentils are tender.
Serving
- Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Storage
- Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Let the soup rest overnight for enhanced taste.
Ingredient Substitutions: Substitute green cabbage with savoy cabbage or napa cabbage.
How to Serve: Serve hot with crusty bread or a side salad.
Storage & Freshness: Store in airtight containers and freeze for longer storage.
Make-Ahead Tips: Prepare the soup a day ahead to allow flavors to meld.
Ingredient Substitutions: Substitute green cabbage with savoy cabbage or napa cabbage.
How to Serve: Serve hot with crusty bread or a side salad.
Storage & Freshness: Store in airtight containers and freeze for longer storage.
Make-Ahead Tips: Prepare the soup a day ahead to allow flavors to meld.