High-Protein, Mushroom And Cabbage Lentil Soup

When the chill of autumn settles in, there’s nothing quite like a hearty soup to warm your soul and satisfy your appetite. Imagine inhaling the rich umami aroma of mushrooms mingling with savory cabbage, punctuated by the slightest hint of lemon, you can almost taste it. Packed with fiber from lentils and vibrant greens, this Mushroom and Cabbage Lentil Soup isn’t just a feast for your senses; it’s also a nutritious powerhouse, delivering significant amounts of protein and vitamins to keep your family thriving through the cooler months.

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Why This Mushroom and Cabbage Lentil Soup is a Family Favorite

Cooking should always be about joy, and this soup captures that essence beautifully. It’s not just a recipe; it’s an experience that brings warmth and comfort to the dining table. The diverse flavors and textures make it a surefire hit for families, where everyone can enjoy the hearty, nourishing bowl together. Plus, it comes together without a hitch, meaning you can whip it up after a long day and still find time to kick back for a cozy evening.

What You’ll Need

To create this flavorful dish, gather these ingredients:

• 1 cup (215 grams) Boiling Water
• 1/2 ounce (28 grams) Dried Porcini Mushrooms
• 2 tablespoons Extra Virgin Olive Oil
• 12 ounces (255 grams) Baby Bella or Crimini Mushrooms (trim and diced into bite-size pieces, about 4 cups diced)
• 1/2 cup (65 grams) Shallots (chopped fine, about one medium shallot)
• 2 tablespoons Tomato Paste
• 1 cup (215 grams) White Wine (I use Chardonnay or dry Vermouth)
• 1, 28-ounce (793 grams) Can of Diced Tomatoes (and juices)
• 4 cups (708 grams) Vegetable Broth (reduced sodium)
• 1 cup (236 grams) Reserved Mushroom Broth
• 2 cups (472 grams) Water (+ more to thin as needed)
• 1/2 cup (115 grams) French Lentils (or up to 3/4 cup (160 grams) *see note below)
• 1/4 cup (65 grams) Long Grain Brown Rice
• 6 cups (420 grams) Chopped Green Cabbage
• 1 Bay Leaf
• 6-8 Fresh Thyme Stems (tied together with cooking twine, plus more for serving)
• 1 3/4 teaspoon Fine Sea Salt (+ more to taste)
• 1/4 teaspoon Ground Black Pepper
• 1/2 Lemon (plus more for serving if desired)

Step-by-Step Method

Let’s dive into the process of crafting this delicious soup:

1. Transfer the porcini mushrooms to a medium bowl and pour 1 cup boiling water over them. Allow the mushrooms to rehydrate for about 15 minutes, ensuring they stay submerged while you prep the other ingredients. Set a cheesecloth (or coffee filter) in a fine mesh strainer over a small bowl to reserve the mushroom broth.
2. Strain the rehydrated mushrooms and set the broth aside. Remove the cheesecloth or coffee filter and rinse the mushrooms (they can have little bits of dirt). Pat them dry, then chop finely and set aside.
3. In a large 7-quart Dutch oven or heavy soup pot, add the olive oil and turn the heat to high. Once the oil is shimmering, add the diced mushrooms and allow them to sear, stirring only occasionally for 6-7 minutes until golden and cooked down. Here’s a pro tip: let the mushrooms sit undisturbed for a minute or two to develop a nice crust.
4. Turn the heat to medium and add the chopped porcini, shallots, and tomato paste to the pot. Cook this mixture for about 2 minutes, stirring occasionally. The shallots and mushrooms should be coated in tomato paste, with some sticking at the bottom of the pot creating extra flavor.
5. Pour in the wine to deglaze the pot, scraping up any flavorful bits. Let it simmer for 3 minutes, reducing the wine by about half.
6. Add the diced tomatoes and their juices, veggie broth, reserved mushroom broth, water, lentils, and rice to the soup pot. Bring it all to a simmer, then stir in the cabbage, bay leaf, thyme bundle, and salt.
7. Cover the pot and let it cook on low for about 40-45 minutes, or until the lentils and rice are tender. Remove the bay leaf and thyme bundle when done.
8. Stir in the juice of 1/2 a lemon. If you opted for the extra 1/4 cup of lentils (see note*), stir in about a cup of water to thin the soup if desired. Taste and adjust for salt.
9. Ladle into soup bowls, garnish with fresh thyme, and add generous twists of ground black pepper. Serve with extra lemon wedges and crusty bread for dipping.
10. Store any leftovers in a lidded container for up to three days or freeze cooled soup for up to two weeks.

Nutrition Breakdown

A serving of this delectable Mushroom and Cabbage Lentil Soup typically contains about 250 calories, 12 grams of protein, 38 grams of carbohydrates, 7 grams of fat, and an impressive 10 grams of dietary fiber. With such a wholesome lineup, you’re serving your family an incredibly balanced dish that’s low in calories but high in nutrition—perfect for a nourishing midweek meal.

How to Serve It Best

Serving this soup is as enjoyable as making it. Ladle it into deep bowls, and garnish with fresh thyme to enhance the presentation while adding a lovely herbal note. It pairs beautifully with crusty bread, perfect for soaking up those rich flavors. A fresh side salad or some roasted veggies add to the meal, creating a vibrant, colorful table that delights the eye and palette alike. This dish shines especially during fall gatherings or cozy weekday dinners when you crave a warm hug in a bowl.

Smart Reheat Tricks

To keep your soup fresh and tasty, store leftovers in an airtight container in the fridge for up to three days. When reheating, gently warm it on the stove over medium-low heat, adding a splash of vegetable broth or water if it has thickened. If you plan to freeze portions, do so in freezer-safe containers, ensuring you leave room for expansion. Ideally, consume frozen leftovers within two weeks for the best flavor.

Pro Tips

Here are some expert insights to elevate your soup-making game:

1. For a deeper flavor, try roasting the fresh mushrooms before adding them to the pot. This caramelization will enhance their natural umami profile.
2. If you love heat, add a pinch of crushed red pepper flakes when cooking the shallots for a spicy kick that compliments the earthiness of the lentils.
3. Experiment with other leafy greens like kale or spinach if cabbage isn’t available—this soup is adaptable depending on the season.
4. Want a creamier texture? Blend a portion of the soup after cooking, then stir it back in for a luscious finish.
5. Serve the soup in bread bowls for a fun, edible presentation that makes for a delightful twist at your dining table.

Seasonal Twists

Ready to switch things up? Here are a couple of creative twists you can try:

1. Fall Delight: Swap in pumpkin or butternut squash for a seasonal touch that adds sweetness and creaminess. Just cube them and add during the simmer phase for a new dimension of flavor.
2. Gourmet Option: Include truffle oil drizzled on top just before serving for a luxurious finish that will impress guests at a fancy dinner.
3. Playful Variation: Add a handful of cooked and crumbled sausage or chorizo for an exciting protein boost that gives the soup a hearty, meaty layer.

Learn from My Mistakes

Like any cooking endeavor, there can be missteps along the way. Here are a few common mistakes to avoid:

1. Overcooking Lentils: Don’t cook them longer than needed. Keep an eye on them so they hold their shape and texture.
2. Skimping on Seasoning: Taste often and adjust seasonings as needed. Lentils can soak up a lot of flavor, and under-seasoning can dull your dish.
3. Neglecting to Deglaze: Skipping the wine deglazing step means losing out on savory depth from the fond left in the pot.
4. Rushing the Rehydration: Give the dried porcini mushrooms the time they need to fully hydrate. A quick soak won’t cut it!
5. Ignoring Fresh Herbs: Fresh thyme added at the end of cooking can elevate the soup’s flavor—don’t underestimate this small step.

Creative Second-Day Ideas

Got leftovers? Let’s extend the life of this comforting soup:

1. Savory Casserole: Mix some of the soup base with pre-cooked pasta, top with cheese, and bake for a cozy casserole that’ll satisfy all dinner cravings.
2. Hearty Stuffed Peppers: Use the leftover soup as a stuffing for bell peppers. Just hollow them out, fill them with the soup, and bake until the peppers are tender and delicious.
3. Filling for Crepes: For a unique twist, use the soup as a filling for savory crepes; top with a creamy sauce or cheese for a delightful brunch option.

Curious Cooks Ask

How long does Mushroom and Cabbage Lentil Soup last in the fridge?

Generally, this soup will last about three days in the fridge when stored in an airtight container.

Can I use other types of lentils?

Absolutely! While French lentils hold their shape best, you can use brown or green lentils as alternatives, just be mindful they might need a longer cooking time.

Is it possible to make this soup vegan?

Yes! The soup is already vegan-friendly as it uses vegetable broth and has no animal products. Just ensure any additional toppings or bread served alongside are also vegan.