Vegan Red Lentil Sauerkraut Soup

March 1, 2019
You could ask me what is the difference between this soup and the Korhely soup I posted here not long ago. I love cabbage and its fermented version, sauerkraut because it’s a perfect vitamin source (loaded with vitamin C and B1, calcium, phosphorus, magnesium, potassium) during winter. The red lentil is a perfect source of carbs and protein, so adding it to your food is a great choice if you’re vegan. It’s a hearty, super filling meal that you can quickly make under 30 minutes.
Vegan Red Lentil Sauerkraut Soup

Vegan Red Lentil Sauerkraut Soup

utensils YIELDS 3-4 servings
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  • 1 medium red onion, diced
  • 3-4 cloves garlic, minced
  • 2 medium carrots, grated
  • 200 g red lentil
  • 200 g sauerkraut
  • 1.5 liter water
  • 2 bay leaves
  • Salt, pepper, cumin
  • 3-4 tbs Olive oil
  • Vegan sour cream
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1. Wash and drain the sauerkraut and slice it, it it’s needed (I don’t always like too long pieces). 2. In a large pot heat up a little oil (3-4 tbs), sauté the onion until translucent, then add the garlic and cook until fragrant (1-2 minutes). 3. Add the carrot, red lentil and the water as well. Then place the sauerkraut and the bay leaves in the water, season with salt, cumin and ground pepper. Cover the pot and cook for about 20 minutes. 4. Serve with bread and vegan sour crème. Try it with vegan spicy sausage, it’s amazing! Add it to the soup for the last 5 minutes of cooking.
Also by Imola: 6-Ingredient Vegan Tofu Stuffed Eggplant
Classic Vegan Mushroom Stew (Serve Over Pasta, Rice, Or Gnocchi!)
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__ Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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