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Red Lentil and Cabbage Soup with Parsley Pistou

Course Appetizer
Servings 6


For the soup:

  • 220g / 2 medium sized yellow onions, cut into half-moons
  • 8 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 300 g / 1 ½ cups red lentils, picked through
  • 6 cups water or low sodium vegetable stock
  • 400 g / 1 small head of cabbage, cut into thin strips (I used savoy)
  • ¾ teaspoon salt (you might need less if using stock instead of water)
  • 1 teaspoon freshly milled black pepper

For the parsley pistou:

  • 35 g / 1 large bunch parsley
  • 10 pitted green olives
  •  1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 7 tablespoons olive oil


 For the soup:

  • In a large pot over medium heat, add the olive oil, onions and garlic cloves. Sautée for 4 to 5 minutes, or until the onion has softened.
  • Add the lentils and the water or stock. Bring the mixture to a boil and, once boiling, decrease the heat to low medium. Simmer for 20minutes.
  • Working in batches (or transferring the soup to a large bowl and using a hand blender instead) purée the soup in a blender until smooth. Return the soup to the pot, add the salt and black pepper and bring it to a boil. Add the shredded cabbage, reduce the heat to low and simmer for additional 15minutes, or until the cabbage is very tender. Serve the soup with lots of pistou (recipe follows) on top and an extra pinch of black pepper.

 For the pistou:

  • Using a sharp knife, chop the parsley very finely. Chop the olives and garlic as well, mixing it, little by little, with the parsley. Transfer the mixture to a bowl, add the lemon juice and olive oil and whisk everything together. Have a taste and adjust the seasoning if needed. Serve over the soup.
Keyword Red Lentil and Cabbage Soup with Parsley Pistou Recipe