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an overhead shot of a bowl of the soup set against a dark blue backdrop with crackers on the side

Lentil, Cabbage, and Squash Soup

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This easy, immunity-boosting lentil, cabbage, and squash soup is the perfect dish to enjoy after a period of indulgence or when you’re feeling under the weather. It’s hearty, nourishing, and restorative!


  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, chopped
  • 5 medium garlic cloves, minced
  • 2 celery ribs, chopped
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon cayenne or chili flakes
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 4 cups finely chopped green cabbage (from half of a medium head of cabbage)
  • 3 heaping cups peeled and cubed butternut squash (1/2-inch cubes)
  • 1 cup uncooked green or brown lentils
  • 67 cups vegetable broth, or as needed
  • 1/4 cup finely chopped fresh dill, plus more for garnish
  • 2 tablespoons apple cider vinegar 



  1. Warm the oil in a large soup pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are translucent. Add the celery and cook for a couple minutes more.
  2. Add the 1/2 teaspoon of salt, pepper, cayenne, paprika, and thyme. Stir to incorporate  before adding the cabbage, squash, and uncooked lentils.
  3. Pour in the vegetable broth and bring to a simmer over medium-high heat. Loosely cover with the pot lid and turn down heat to medium-low. Simmer until the squash is very tender and the lentils are fully cooked and falling apart, 25-30 minutes.
  4. Remove from the heat and stir in the apple cider vinegar and fresh dill. Taste and add more salt, if desired. Serve.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup

Keywords: healthy squash, lentil, cabbage soup