Cheap and Easy Eats: Vegan Lentil and Cabbage Soup {Recipe}

You like it cheap? You like it easy? You like it meat- and gluten-free? I got you!

Lentil and Cabbage Soup with Mushrooms cooked in the crock pot

• Gluten- and grain-free
• Set it and forget it (until  you’re hungry)
• Vegan
• Inexpensive
• Voluminous

Ingredients:

• 1 head (savoy) cabbage, shredded
• 1.5 cups uncooked lentils, rinsed
• 1.5 cups baby carrots, halved
• 6 baby portabella mushroom caps, diced
• 1 large vidalia onion, diced
• 1 TBSP minced garlic
• 16 cups water or vegetable broth (I used water)
• 2 no salt added vegetable bouillon cubes
• 1 TBSP low-sodium sea salt or salt substitute like Lo-Salt or to taste
• 1 teaspoon low-sodium garlic sea salt
• Black pepper to taste, about 1 teaspoon
• 3 TBSP garlic powder or to taste
• 1 teaspoon turmeric or to taste
• 2 TBSP dried parsley
• 1 teaspoon dried oregano
• 2 TBSP extra virgin olive oil
• 1 TBSP apple cider vinegar
• Optional: 1-2 teaspoons Tabasco sauce (for spicy)
• Optional: 3 TBSP white distilled vinegar (for sour)
• Optional: Fresh parsley for garnish

1. Add all vegetables and lentils to crock pot with salt and spices

2. Add in water

3. Cover and let cook on medium or high for 8-10 hours or until lentils and veggies are tender

Note: If you don’t have a crock pot, make in large pot on stove, covered. Simmer on low until lentils and vegetables are cooked, check often; don’t leave unattended.

Makes at least 16 servings

Very tasty and filling, not to mention low in calories. I put everything in my slow-cooker before bed and woke to perfectly cooked veggie soup loaded with nutrients. I added in Tabasco and extra vinegar to make it more like hot and sour soup, much like the tofu veggie I made a few weeks ago. It’s great to have on hand for when you’re hungry and just want to heat something up quickly. Yum!