This hearty pot of soup is packed with lentils, rice, and tender cabbage simmered in a rich tomato base, hitting all the cozy notes of classic stuffed cabbage rolls without any of the fuss. Sweet and smoked paprika bring warmth and depth, while a touch of apple cider vinegar and maple syrup balance the tomatoes with just the right amount of tang and sweetness. Everything simmers together in one pot until the lentils turn creamy, the rice plumps up, and the cabbage softens into every spoonful. A scattering of fresh parsley at the end adds a bright, herby finish. It's a filling, comforting bowl that fits easily into a vegetarian kitchen, and it reheats beautifully for easy weeknight lunches.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, sweet paprika, smoked paprika, dried thyme, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute.
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