Charred Cabbage and Lentil Soup Recipe (2024)

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kathy F

Because I used salted chicken broth, I cut the soy sauce in half. The recipe was still quite flavorful. I liked the earthy flavor of the charred cabbage. I used Gruyère cheese as a topping because it was what I had. It complemented the flavors nicely. I added a little cooked Italian sausage at the bottom of each bowl too. (Actually, the recipe would have been fine on its own.) I layered the two leftover servings in bowls and saved some of the crispy cabbage to top at serving time.

Miti

I loved this! I am a first time reviewer, but long time follower of NYTCooking and felt the urge to comment.As others have noted I thought I could add a bit more flavour by sautéing the onion, garlic, carrots, etc., which I believe it did. After I did this and added the lentils, I added about half a cup of white wine and let that reduce before adding in the stock. I also found adding about a tablespoon of Miso amped up the umami flavour to the max!

MRBR

Charred cabbage! First time roasting cabbage like this and it will not be the last. It really makes the soup and it's delicious on its own. I am looking at cabbage in a whole new way. The soup is very good. I took some liberties with ingredient proportions but a recipe like this allows for variation as Ali Slagle points out. Delicious!

Golem

I haven't made this yet but it would seem that the onion and carrots should be sautéed first or roasted with the cabbage to get more char (Maillard effect).

ttbert

First time reviewer and wanted to write one since this is a new recipe and it was just wonderful. My husband and I thought it was one of the best NYT recipes we have ever made (or any recipe) especially since it was fairly easy and ingredients that last a long time in fridge or pantry staples. Hint of French onion soup but with lots more depth and flavors. It was spicy but not too much. Next time I’ll do less pepper kids and add more to my bowl. Agree sausage would be good but not necessary.

Thia

Boy is this delicious. Used puy lentils because I had a cup. Sautéed aromatics first. Threw some caraway seeds on the cabbage while roasting and might add apple next time. Otherwise, as written. Why haven’t I been roasting cabbage during my one wild and precious life??

Jodyp

Loved this! I had red lentils on hand, so used those. I caramelized the onions with the thyme which gave it great flavor.

Beth

Delicious! I agree with the others who suggest chopping the cabbage after charring to make it spoon size and those who suggest sautéing the onions and carrots before adding water or stock. I added some of the cabbage to the soup while it simmered to deepen the flavor and it made a very flavorful broth. I’m looking forward to the leftovers!

Judy R

Am I the only one who found this to be very spicy? I would definitely reduce the amount of red pepper flakes the next time around. Otherwise, it is a delicious soup.

Bella

I think you're wanting to roast them like steaks or the cabbage will burn and/or dry out.

JM

If one doesn't have Parmesan on hand, would a dollop of white miso provide the desired umami?

Tracy

I used a red cabbage from my garden, it turned out delicious!

Linda M

Lentil soup recipe is nearly the same as I've made for many decades but really look forward to adding an new dimension with the charred cabbage. Cabbage is an underused and under appreciated veggie and always looking for ideas.

marianna

Can I use red cabbage?

Eric

I believe so. When we did it we pulled the cabbage apart. More surface area for olive oil and charring.

Jennifer R

MMM! I air-fried thick cabbage slices until they were crisp, about 14 minutes at 400 degrees and turned them halfway. A few leaves fell off and I coudn't resist sampling them. Sooo good! I was out of thyme so I used oregano, and it's wonderful. The cabbage really turns a budget dinner into a gourmet meal!

Marianne

This is a pretty ho-hum lentil soup and ho-hum roasted cabbage. I like lentil soup and love roasted cabbage, but in this case both are kind of plain and the sum doesn't make them any better. I added tomato paste to the lentils because I wanted to use some up, as well as celery because all soup of this type needs celery. Used bay leaf as herb. Was good, but not better than the sum of the parts. I sautéed onion etc. first, as per the usual method of making a soup like this.

smilespreder

This was a great Sunday treat. Cooked as presented no modifications. Will cook again.

karen

This is an excellent soup, so flavorful and so simple. I used chicken broth rather than water. I was tempted to sauté the vegetables first as others suggested, but I trusted the author. It is not necessary to take that extra time. Keep it simple and enjoy. I will be making this soup again and again.

We loved this reipe!

I sautéed the onion and added a bit more garlic and added a can of fire roasted tomatoes. It was hearty and delicious !

H

Great recipe! It was delicious and easy. Lentils aren't on my list of usual favorites I just wanted to try something new, glad I did!I did sauté the onions and carrots just out of habit, but otherwise followed the recipe.

MDufort

I wonder if the cabbage could be replaced with either swiss chard or kale that could be oven roasted? Any thoughts?

sarahsw

As other people suggested, I sauteed the onion and carrot before adding the broth.The cabbage took a bit longer than suggested.This was absolutely delicious! Definitely will make again

Sarah K

Like others, I had some issue building flavor. I ended up adding: mushrooms, 1/2 TBS miso paste, and a squeeze of lemon. I also sautéed the vegetables as others suggested. If you do not have a parmesan rind, I would say that making this with just water would be tough. Shrug. I don't know why this didn't work very well for me.

Linda

I made it with charred brussels sprouts.

RebeccaF

This soup was fantastic- deeply flavored, an umami bomb, my family has requested it replace all other lentil soups. Small changes I made to the recipe based on others' comments: I sauteed onion, carrot (added celery because I always make soup with it) for 15-20 minutes to enhance the roasted flavors. Used both thyme and rosemary because we had them, and used veggie broth instead of water. We had smaller french lentils which were fantastic. Added lemon juice to finish for a bit of pop

Lisa

I am not a confident cook, so always follow a recipe exactly, which I did here. Glad I have a compost bin, because the entire cabbage is getting dumped. Will try and salvage the lentil soup over rice instead. Too bad the bad cabbage smell will linger in my house for days. ugh

georgia

I sautéed the onion, carrots (I used 2), garlic together first, then added the thyme, then stock. I also added nutritional yeast for an added flavour boost. I didn’t add parmesan because I’m vegan but I can’t say I felt it was missing it. As a die-hard cabbage fan, I can confirm that I loved it!!!

Caroline

Well, I will never make another lentil soup again after having made this spectacular version. Just wow! This is the lentil soup of lentil soups. That roasted cabbage with the umami of the soy sauce, Parmesan rind and red peppers is outstanding. Thank you!

Katelee

Delicious! I tripled the carrot, garlic, and thyme sprigs, and sauteed the onions and garlic as others suggested. I only had black lentils but they worked well (if not quite as soft as they couldve been). Really tasty with the Parmesan rind and chicken stock. Will make again!

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Charred Cabbage and Lentil Soup Recipe (2024)
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