Lentil and Cabbage Stew (1 Hr, 5 Mins)

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Lentil and cabbage stew is a hearty and nutritious dish that brings together the wholesome flavors of lentils, fresh vegetables, and aromatic herbs.

This stew is perfect for a cozy meal, offering warmth and comfort with every bite.

The combination of tender lentils and cabbage creates a satisfying texture, while the herbs and spices add a depth of flavor that makes this stew truly irresistible.

Garnished with fresh basil, this stew is a true delight!

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small head of cabbage, chopped
  • 1 cup dried green or brown lentils, rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons red wine vinegar
  • Fresh basil leaves, chopped (for garnish)

Instructions

  1. Sauté the vegetables (10 minutes): In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
  2. Add the cabbage and lentils (5 minutes): Add the chopped cabbage to the pot and cook for another 5 minutes, stirring occasionally, until the cabbage begins to soften. Stir in the lentils, diced tomatoes (with their juice), and vegetable broth.
  3. Season and simmer (40 minutes): Add the dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-40 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally to prevent sticking.
  4. Finish the stew (5 minutes): Stir in the red wine vinegar and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf and discard.
  5. Garnish and serve (2 minutes): Ladle the stew into bowls and garnish with chopped fresh basil leaves. Serve immediately and enjoy this hearty and flavorful lentil and cabbage stew!

Notes

For a richer flavor, you can add a splash of soy sauce or tamari to the stew. This dish pairs wonderfully with crusty bread or a side salad.

The stew can be stored in the refrigerator for up to four days, making it perfect for meal prep.

Reheat it gently on the stove or in the microwave before serving.

Enjoy this lentil and cabbage stew as a nutritious and comforting meal that will keep you warm and satisfied!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 10g
  • Sodium: 500mg
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 12g
  • Protein: 10g
  • Cholesterol: 0mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.

For Tomorrow's Dinner

Loaded Chopped Salad with Chicken and Feta (30 Minutes)

Grilled Pesto Shrimp (30 Minutes)

Classic Lentil Soup (30-35 Minutes)

Chicken Pot Stickers (30 Minutes)

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