1-Start by gathering your ingredients for this vegetarian cabbage roll soup, which takes just about 10 minutes to prep. Heat 1 tablespoon of the olive oil in a large stockpot over medium-high heat, then add the diced onion and diced carrots. Sauté for 5 minutes, stirring occasionally, to build a tasty base. For more tips on quick prep, check out our zucchini corn chowder recipe for ideas on handling veggies efficiently.

2-Next, add the remaining 1 tablespoon of olive oil, the chopped green cabbage, and minced garlic. Season with fine sea salt and freshly ground black pepper to taste, then cook for 6-8 minutes, stirring occasionally, until the cabbage softens and lightly caramelizes. This step brings out the natural sweetness of the veggies. Stir in the 4 cups of vegetable broth, 3/4 cup of rinsed black or French lentils, the 28-ounce can of fire-roasted crushed tomatoes (with juices), the 15-ounce can of fire-roasted diced tomatoes (with juices), 1 1/2 teaspoons of smoked paprika, 1/4 teaspoon of crushed red pepper flakes, and 1 bay leaf.

Simmering and Finishing the Soup Bring the mixture to a simmer, then reduce the heat to maintain a low simmer, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the lentils are tender. Remove and discard the bay leaf, then stir in the juice of 1 lemon (about 2 tablespoons). Taste and adjust seasoning with additional fine sea salt, freshly ground black pepper, smoked paprika, or lemon juice as needed. Serve the soup warm, topped with the 4 cups of cooked rice and optional toppings such as chopped fresh dill, sour cream, and/or extra lemon wedges for a personalized touch.