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Spoonful of French Country Cabbage Lentil Soup

French Country Cabbage Lentil Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 50-60 Minutes
  • Total Time: 65 Minutes
  • Yield: 10 Cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French Inspired
  • Diet: Vegan


Comforting, low-fat, and flavorful, this easy French Country Cabbage Lentil Soup boasts nourishing veggies and highlights herbaceous goodness.



Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 2 medium carrots, cut into penny rounds
  • 1 Tablespoon minced garlic
  • ¾ cup vegan red wine *
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • 2 cups low-sodium vegetable broth *
  • 5 cups water
  • 3 to 3 ½ cups roughly shredded cabbage *
  • ¼ teaspoon baking soda *
  • ½ to ¾ cup dry brown lentils (or French lentils), picked through and rinsed *
  • 3 to 4 medium potatoes, peeled and cubed (½-inch cubes) * 

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ¼ teaspoons herbes de provence (+/-) *
  • ¼ teaspoon dried crushed thyme leaves (+/-) *
  • ¼ teaspoon ground fennel (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • ½ to 1 ½ teaspoons sea salt (+/-) * 

Optional Ingredients:

  • 1 to 2 cups chopped kale (or fresh baby spinach)


  1. Place the Spice/Herb Ingredients (except the sea salt) in a small bowl, mix well, set aside.
  2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the diced onions and carrots; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  3. Next add the minced garlic, sauté, stirring constantly for one minute, then increase the heat and add the red wine, allow to come to a boil. Boil for several minutes to allow the alcohol to evaporate.  Then add all the remaining Base Ingredients (except the baking soda, lentils, and potatoes) and the Spice/Herb Mix (no salt).  Stir well to mix, bring to a boil, then immediately lower to a simmer.
  4. Add the baking soda, stir constantly for 30 seconds to allow the baking soda to settle, then add the lentils, stir. Cover the pot (ajar), simmer with a gentle low boil for 25 minutes (stirring occasionally)
  5. After 25 minutes, then add the cubed potatoes.  Continue to simmer covered (ajar) until the lentils and potatoes are tender, approximately another 10 to 20 minutes.
  6. When the lentils and potatoes are tender, add the sea salt. Simmer uncovered for another 5 minutes. If adding kale (or spinach), add at this time.
  7. Remove from the stove and allow to sit for 10 minutes for the flavors to marry.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 5 to 6  (makes 10 cups)