LENTIL AND CABBAGE STEW

LENTIL AND CABBAGE STEW

Lentil and Cabbage Stew is a hearty, warming dish that brings together earthy brown lentils, tender cabbage, and the subtle sweetness of carrots in a seasoned vegetable broth. Finished with a touch of thyme and garlic, this one-pot vegan meal offers deep comfort with minimal effort. It’s rich in fibre and plant-based protein, yet naturally low in fat and gluten-free, making it an excellent choice for clean eating. The combination of textures, soft lentils, crisp cabbage and tender carrots adds to the overall satisfaction, making it perfect for both weeknight dinners and meal prep. With its balance of flavour and nutrition, this stew proves that simple ingredients, when thoughtfully combined, can create something deeply nourishing and incredibly delicious. Serve on its own, over rice or with a slice of sourdough to soak up every last spoonful of broth.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Stew

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Healthy, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free, Low/No Sugar

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Lentil and Cabbage Stew:

• ½ cup cooked brown lentils

• ½ cup chopped cabbage

• ½ carrot, diced

• 1 clove garlic, minced

• 1 cup vegetable broth

• ½ tsp dried thyme

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 149.6 kcal

• Fat: 0.7 g

• Saturated Fat: 0.1 g

• Carbohydrate: 27.8 g

• Sugar: 4.8 g

• Sodium: 943.5 mg

• Fiber: 10.4 g

• Protein: 10.2 g

• Calcium: 76.3 mg

• Iron: 4.4 mg

• Potassium: 582.1 mg

PREPARATION

• Prepare Ingredients: Chop the cabbage and dice the carrot. Mince the garlic. Ensure lentils are cooked and drained if using canned or pre-cooked.

• Sauté Garlic: In a medium pot, heat a splash of oil or a tablespoon of broth over medium heat. Add minced garlic and sauté for about 30 seconds.

• Add Vegetables: Stir in chopped cabbage and carrot. Cook for 4 to 5 minutes until vegetables begin to soften.

• Incorporate Lentils And Broth: Add the cooked lentils and pour in the vegetable broth. Sprinkle in the thyme and season with salt and pepper.

• Simmer Stew: Bring to a gentle boil. Reduce heat to low and simmer uncovered for 15 to 18 minutes, allowing the flavours to meld and the broth to reduce slightly.

• Taste And Serve: Adjust seasoning as needed. Serve warm with optional garnish of fresh herbs or lemon zest.

PREP TIME

5 minutes

COOKING TIME

18 minutes

TIPS

Here are some helpful tips for Lentil and Cabbage Stew:

• Pre-Cook Lentils: Save time by cooking lentils in advance or using canned lentils (drained and rinsed).

• Cut Evenly: Dice carrots uniformly for even cooking and the best texture.

• Simmer Uncovered: Allows the stew to reduce slightly and concentrate the flavours.

• Use Fresh Thyme: If available, fresh thyme adds an even more aromatic depth to the stew.

• Add broth Gradually: If you prefer a thicker stew, add broth in increments and reduce further at the end.

VARIATIONS

• Protein Boost: Add chickpeas or cubed tofu for extra plant-based protein.

• Root Veg Additions: Turnip, parsnip or potato can be included to bulk up the meal.

• Spice It Up: Add a pinch of chilli flakes or smoked paprika for a warming kick.

• Leafy Greens: Stir in spinach, kale or chard in the final 2 to 3 minutes of cooking.

• Tangy Finish: A splash of apple cider vinegar or lemon juice at the end lifts the flavour.

PREPPING AND STORAGE

• Refrigerate: Let stew cool completely and store in an airtight container in the fridge for up to 4 days.

• Freeze: Freeze in individual portions for up to 1 month. Label with date and defrost overnight before reheating.

• Reheating: Gently reheat on the stove, stirring occasionally. Add a splash of broth or water if the stew has thickened too much.

• Batch Cooking: Double or triple the ingredients for a freezer-friendly meal prep solution.