Lentils with Potato and Cabbage
Warm, comforting, and packed with wholesome ingredients, this recipe for Lentils with Potato and Cabbage is the perfect blend of nutrition and flavor. Featuring hearty green or brown lentils, tender yellow potatoes, and sweet, shredded green cabbage, this one-pot dish is infused with aromatic spices like cumin and coriander for a gently spiced, earthy profile. Simmered in a savory vegetable broth and finished with a bright splash of lemon juice and fresh parsley, this dish is as satisfying as it is nourishing. Ready in under an hour, it’s an ideal option for weeknight dinners or make-ahead meal prep. Whether you enjoy it as a standalone vegetarian main or a hearty side, this recipe is a cozy, fiber-rich addition to your table. Keywords: lentils recipe, potato and cabbage dish, vegetarian dinner, one-pot meal, healthy lentil soup.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 2 medium Yellow potato
- 2 cups, shredded Green cabbage
- 1 medium Onion
- 3 large Garlic cloves
- 1 medium Carrot
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 whole Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Rinse the lentils under cold water and set aside.
Peel and dice the potatoes into bite-sized cubes. Set aside.
Shred the cabbage into thin strips and dice the onion, carrot, and garlic.
In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
Stir in the garlic, carrot, cumin, and coriander. Cook for 1-2 minutes until fragrant.
Add the diced potatoes, shredded cabbage, and rinsed lentils to the pot. Stir well to combine.
Pour in the vegetable broth and add the bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
Remove the bay leaf and stir in the fresh parsley and lemon juice. Adjust seasoning with additional salt or pepper if needed.
Serve hot as a main dish or side. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 33.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4391 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
