Move over meat, there’s a new comfort food champion in town! This Cabbage with Lentils recipe is a vegetarian powerhouse, bursting with flavor and packed with protein. Tender lentils and vibrant cabbage come together in a savory tomato sauce, creating a hearty and satisfying dish that’s perfect for any night of the week. Plus, it’s incredibly easy to make, making it a win-win for busy home cooks.
Ingredients:
For the Lentil and Cabbage Medley:
- 1 savoy cabbage, chopped
- 7 ounces (210 g / 1 cup) green lentils
- 4 ounces (100 g / 1 cup) chopped walnuts
- 2 tomatoes, chopped
- 1 tablespoon ketchup
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt to taste
For the Flavorful Tomato Sauce:
- 1/2 onion, finely chopped
- 3 ounces (80 g / 1/2 cup) grated carrots
- 10 fluid ounces (300 ml / 1 1/4 cup) passata (puréed tomatoes)
- 9 ounces (240 ml / 1 cup) vegetable stock
- 1 teaspoon sugar
Instructions:
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Cook the Lentils: Prepare the foundation of your dish! Rinse the green lentils thoroughly and cook them in a pot of boiling water according to package instructions, typically around 20-25 minutes, until tender. Drain the cooked lentils and set them aside.
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Sauté the Aromatics: In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until it becomes translucent and softened, about 5 minutes.
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Sweeten the Pot: Add the grated carrots to the pot with the softened onions and cook for an additional 2-3 minutes, allowing the sweetness of the carrots to emerge.
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Simmering Sauce: Pour in the passata (puréed tomatoes), vegetable stock, and sugar. Bring the mixture to a simmer and let it simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld and create a rich tomato sauce base.
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Wilted Cabbage: While the sauce simmers, grab your second skillet! Heat a bit of oil over medium heat in a large skillet. Add the chopped savoy cabbage and cook, stirring occasionally, until it becomes slightly wilted and softened, about 5 minutes.
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Combine the Stars: Add the cooked lentils, chopped walnuts, chopped tomatoes, ketchup, ground cumin, ground paprika, and salt to taste to the skillet with the wilted cabbage. Stir everything together well to ensure even distribution of flavors.
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Marriage of Flavors: Pour the prepared simmering tomato sauce from the pot over the cabbage and lentil mixture in the skillet. Stir to combine everything thoroughly.
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Final Simmer: Cover the skillet and let the entire dish simmer for an additional 10 minutes. This allows all the ingredients to absorb the flavors of the sauce and create a cohesive and delicious meal.
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Serve and Savor: Enjoy your hearty and flavorful Cabbage with Lentils dish hot! It’s perfect on its own or served with a side of rice or crusty bread for a complete and satisfying meal.
More Information:
- Feel free to experiment with different vegetables! Chopped broccoli, zucchini, or bell peppers would all be delicious additions to this dish.
- For a nut-free option, simply omit the chopped walnuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot or microwave until warmed through.
Conclusion:
This Cabbage with Lentils recipe is a delicious and budget-friendly meal that’s perfect for vegetarians, vegans, or anyone looking to explore plant-based options. It’s packed with protein and fiber, making it a nutritious and satisfying choice. So ditch the same old routine and embrace the hearty goodness of cabbage and lentils!