Stewed Lentils with Cabbage
Warm, hearty, and packed with nourishing ingredients, this Stewed Lentils with Cabbage recipe is your go-to comfort food for cozy weeknight dinners or meal prep. Earthy green or brown lentils simmer alongside vibrant shredded cabbage, sweet carrots, and a fragrant blend of spices like cumin, smoked paprika, and thyme, all tied together with the zesty kick of fresh lemon juice. This budget-friendly, plant-based dish is not only rich in protein and fiber but also incredibly easy to prepare in under an hour. Perfectly suited to serve on its own or paired with crusty bread or fluffy rice, this one-pot wonder makes four generous servings of pure, wholesome goodness. Whether you're looking for a vegan-friendly main course or a nutrient-dense meal to warm you up, this stewed lentils recipe will deliver both flavor and comfort.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 4 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 3 cloves garlic cloves, minced
- 4 cups green cabbage, shredded
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Rinse the lentils under cold water and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and carrot to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
Add the shredded cabbage to the pot and cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes (with their liquid) and stir well to combine.
Add the lentils, water or vegetable broth, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer for 35-40 minutes, stirring occasionally, until the lentils are tender and the flavors have melded together. Add more water or broth if needed during cooking to keep the mixture slightly soupy.
Once the lentils are cooked, remove the bay leaf and stir in the lemon juice for brightness.
Taste and adjust seasoning with more salt and pepper, if necessary.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6746 mg | 293% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 35.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2942 mg | 63% | |
*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.
