STEWED LENTILS WITH CABBAGE
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
- While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
- Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams
PRESSURE-COOKER LENTIL STEW
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.
HEARTY LENTIL ONE POT
Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 12
Steps:
- Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
- Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
- Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.
Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
STEWED LENTILS WITH CABBAGE
By Martha Rose Schulman for the New York Times. "This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe."
Provided by hannahactually
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
- While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
- Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Nutrition Facts : Calories 220, Fat 7.3, SaturatedFat 1.1, Sodium 43.7, Carbohydrate 33.1, Fiber 10.4, Sugar 8.6, Protein 8.8
VEGETARIAN CABBAGE STEW
Make and share this Vegetarian Cabbage Stew recipe from Food.com.
Provided by Chef MikeyW
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a dutch oven.
- Bring to a boil, then lower heat and simmer covered for 30 minutes.
- Vary the recipe by adding zucchini, mushrooms, or corn.
Nutrition Facts : Calories 141.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.5, Carbohydrate 32.6, Fiber 6.9, Sugar 8.8, Protein 4.6
More about "lentil cabbage stew recipes"
VEGAN WINTER VEGETABLE STEW WITH CABBAGE AND LENTILS
From veeatcookbake.com
5/5 (4)Category Soups & StewsCuisine InternationalTotal Time 50 mins
- Chop the onion and garlic cloves. In the same way, peel a piece of celery root and finely dice it. Now cut the carrot into fine cubes and the leek into slices.
- Now add the lentils, vegetable broth, and potatoes to the onions. Cut half a white cabbage into thin strips.
CABBAGE, LENTIL AND CHICKPEA STEW - SAVORING ITALY
From savoringitaly.com
Ratings 3Estimated Reading Time 3 minsServings 6
- Heat a large, heavy-bottomed pot over medium heat. Once heated, pour in the oil. Add the onions, carrots, and celery to the pot and stir. Add the lentils. The vegetables will begin to get soft and break down and the lentils will crisp up a little, about 5 minutes. Lower heat if vegetables and lentils begin to brown too much.
- Add the paprika, thyme, and garlic to the pot and stir until fragrant, about 1 minute. Season everything with salt and pepper.
- Add in the cabbage, and chickpeas to the pot and stir to coat in the spices and oil. Season everything again with salt and pepper. Add the plum tomatoes and stir it all together, breaking up tomatoes with spoon a little bit as you stir. Add the vegetable stock to the pot and stir.
- Bring the soup to a boil. Once boiling, lower the heat to a simmer and cook uncovered until lentils are tender, stirring occasionally, for about 30-40 minutes. You want all the flavors to meld nicely and for the cabbage to be very tender.
CABBAGE DHAL LENTIL STEW • LATASHA'S KITCHEN
From latashaskitchen.com
Estimated Reading Time 1 min
LENTIL STUFFED CABBAGE ROLLS – LENTILS.ORG
From lentils.org
NOURISHING CABBAGE LENTIL SOUP {VEGAN} - EATING BIRD FOOD
From eatingbirdfood.com
SAVOY CABBAGE AND RED LENTIL STEW - PLANT BASED …
From plantbasedfamilydownunder.com
WARM UP: RACHAEL'S LENTIL-CABBAGE SOUP - RACHAEL …
From rachaelrayshow.com
MOROCCAN LAMB AND LENTIL STEW RECIPE - COUNTRY GROCER
From countrygrocer.com
19 LENTIL STEW RECIPES | ALLRECIPES
From allrecipes.com
CABBAGE KOOTU - FLAVORFUL, NUTRITIOUS, CABBAGE & LENTIL …
From healthy-indian.com
10 BEST VEGETARIAN CABBAGE STEW RECIPES - YUMMLY
From yummly.com
LENTIL, SAUSAGE AND CABBAGE SLOW COOKER CHOLENT
From jamiegeller.com
10 BEST CABBAGE WITH LENTILS RECIPES | YUMMLY
From yummly.com
HEARTY RED LENTIL & RED CABBAGE STEW {VEGAN} @ NOT …
From notquitenigella.com
CAULIFLOWER & LENTIL STEW - SWANSON
From campbells.com
HEARTY LENTIL VEGETABLE STEW - NUTMEG NOTEBOOK
From nutmegnotebook.com
SMOKY CHICKPEA, CABBAGE & LENTIL SOUP WITH KALE | RECIPE
From pinterest.ca
ETHIOPIAN FOOD, CABBAGE STEW, LENTIL STEW
From pinterest.com
LENTIL STEW - LOADED WITH VEGETABLES - CLEAN CUISINE
From cleancuisine.com
WHAT THE ANCIENT ISRAELITES ATE – JACOB’S LENTIL STEW
From toriavey.com
GREEN LENTIL STEW WITH VEGGIES - GIVE RECIPE
From giverecipe.com
LENTIL CABBAGE SOUP (EASY + VEGAN) - THE GARDEN GRAZER
From thegardengrazer.com
SMOKY CHICKPEA AND LENTIL STEW - VEGAN COCOTTE
From vegancocotte.com
LENTIL CABBAGE STEW INGREDIENTS, CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.ca
SAUSAGE AND LENTIL STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
40 MUST-MAKE LENTIL RECIPES - RAINBOW PLANT LIFE
From rainbowplantlife.com
SAUSAGE, LENTIL AND CABBAGE STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
MEATLESS MONDAYS: FARRO, LENTIL AND CABBAGE SOUP
From bobsredmill.com
LENTIL CABBAGE STEW- WIKIFOODHUB
From wikifoodhub.com
BEEF AND LENTIL STEW - A SPICY PERSPECTIVE
From aspicyperspective.com
CLASSIC SPANISH LENTIL STEW | ONE OF SPAIN´S MOST ICONIC DISHES
From spainonafork.com
BEST CABBAGE LENTIL STEW - YOUTUBE
CABBAGE, LENTIL AND CHICKPEA STEW | RECIPE IN 2022 | CHICKPEA …
From pinterest.com
LENTIL STEW WITH WINTER VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
RECIPE: CABBAGE AND LENTIL STEW STEP BY STEP WITH PICTURES
From handy.recipes
15 COMFORTING VEGAN STEW RECIPES
From gloriouslyvegan.com
ATAKILT WAT (ETHIOPIAN CABBAGE STEW) - A LIFE WELL PLANTED
From alifewellplanted.com
SMOKY CHICKPEA, CABBAGE & LENTIL STEW WITH KALE | THE FIRST MESS
From thefirstmess.com
LENTIL STEW WITH CABBAGE AND CARAWAY - PLANETARIAN LIFE
From planetarianlife.com
You'll also love