Jeff’s Red Lentil, Mushroom, and Cabbage Soup

Prep: 15 minutes Cook: 30 minutes


By Jeffrey Adams
Jeffrey Adams is the head of an organization called HeartBeats for Life-GA: A wellness support group for those interested in adopting a healthy lifestyle to prevent and/or reverse disease. There are group meetings every month in the Southwest Chatham Library in Savannah, GA. Jeff provides food for the people that attend the meetings so everyone participating can taste delicious healthy food. This recipe was served at the April meeting and the people insisted that Jeff send me the recipe because they all loved it!!


  • 2 cups water
  • 4 cups low sodium vegetable broth
  • 2 cups dried red lentils, rinsed and picked over
  • 4 medium cloves garlic, minced
  • 1 red onion, chopped fine
  • 1 sweet onion, chopped fine
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped fine
  • 2 medium sweet potatoes, scrubbed, skin left on and diced
  • 3 cups cabbage, shredded (1/2 large head)
  • 1 pound Portabella mushrooms, diced
  • 3-4 tsp dried sage
  • 1/2-1 tsp pepper
  • 1/4 cup low sodium soy sauce (or Braggs Aminos)
  • 12 ounces fresh or frozen corn
  • 28 ounce can diced tomatoes with juice


In saucepan or soup pot, combine water, red lentils and a splash of vegetable broth, bring to boil, reduce heat and simmer until lentils are very soft. While that is cooking, in another pan place remaining broth with garlic, onions, carrots, celery, and sweet potatoes, cook until potatoes are just barely done, but still firm, then add cabbage, mushrooms, sage, pepper and soy sauce, cook an additional 5-8 minutes, add corn, tomatoes, and cooked lentils, stir well, cook an additional 5-8 minutes. Serve with some crusty whole wheat bread...enjoy!