Spicy Cabbage with Lentil Soup

cabbage, vegetable soup, Recipe, Karen Porter

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


This soup is spicy, delicious, hearty, and healthy!  Perfect on a cold day!  Don't let the ingredient list scare you.  One third of it is just some spices you can throw together, and the Cashew Sour Cream is optional, but oh so yummy (and easy to throw together in a good blender - you want it to be smooth!) 

Course Main Course
Keyword Original recipe from Angela Liddon
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


  • 2 tbsp olive oil extra virgin
  • 1 large sweet onion chopped
  • 3 garlic cloves minced
  • 2 tbsp 9 Spice Mix (Below)
  • 1/4 large head of cabbage shredded
  • 1 28 oz can of diced tomatoes, with their juices
  • 4 cups low sodium vegetable broth
  • 1/2 cup uncooked red lentils
  • 1 cup potato/sweet potato, or combination small cubes
  • 1 tsp sea salt
  • 1 pinch black pepper

9 Spice Mix (combine all ingredients together in a small dish)

  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried minced onion
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp ground turmeric
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika

Cashew Sour Cream (blend all ingredients in a small blender until smooth)

  • 1 cup raw soaked cashews soak overnight or 30 mins in hot water
  • 1/2 cup water
  • 2 tbsp freshly squeezed lemon
  • 2 tsp apple cider vinegar
  • 1/2 tsp sea salt, or to taste


  1. In a large pot, heat the oil over medium heat.  Add the onion and garlic, and saute for 5 mins, until onion is softened.  Stir in 2 tbsp of the 9 Spice Mix and cook for 1 min.  

  2. Add the cabbage and diced tomatoes with their juices.  Simmer over medium high heat for about 5 mins 

  3.  Add the broth, red lentils, and potatoes. Stir. Cover and simmer over medium heat for 20 mins, or until the lentils and potatoes are tender. Season with salt & pepper, and serve into bowls.

  4. Serve with a dollop of Cashew Sour Cream if using.  You can sprinkle a bit more of the 9 Spice Mix on top, or even just some smoked paprika.  

    cabbage, vegetable soup, Recipe, Karen Porter

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