Best 4 Lentil Cabbage Stew Recipes

Indulge in a symphony of flavors with our hearty Lentil and Cabbage Stew, a culinary masterpiece that combines the goodness of lentils, cabbage, and a medley of aromatic spices. This delectable stew is a perfect balance of textures and flavors, featuring tender lentils, crisp cabbage, and a rich, flavorful broth.

Savor the goodness of lentils combined with the crunch of cabbage in this hearty Lentil and Cabbage Stew. This easy-to-follow recipe is packed with protein and fiber, making it a wholesome and satisfying meal. Enjoy the subtle sweetness of carrots and celery, while the warmth of cumin and coriander adds an exotic touch.

For a taste of Mediterranean cuisine, try our flavorful Mediterranean Lentil Soup, a vibrant and colorful dish brimming with fresh vegetables, lentils, and aromatic herbs. This comforting soup is a delightful blend of textures and flavors, featuring tender lentils, crisp vegetables, and a rich, flavorful broth infused with the essence of Mediterranean spices.

If you're looking for a hearty and comforting meal, our Lentil and Sausage Stew is the perfect choice. This classic dish combines the smoky flavor of sausage with the earthy goodness of lentils, creating a hearty and satisfying stew. Simmered in a flavorful broth, this stew is packed with tender lentils, succulent sausage, and a medley of vegetables, making it a perfect meal for a chilly evening.

For a lighter and refreshing option, our Lentil Salad with Lemon-Tahini Dressing is a delightful treat. This vibrant salad combines the goodness of lentils with a refreshing lemon-tahini dressing, creating a burst of flavors and textures. Enjoy the nutty flavor of lentils, the crunch of cucumber and red onion, and the tangy dressing that brings it all together.

Explore the diverse and delicious world of lentil-based dishes with our collection of recipes. From hearty stews to refreshing salads, there's something for every taste and occasion. Embark on a culinary journey and discover the endless possibilities of lentils, cabbage, and a symphony of flavors.

Let's cook with our recipes!

LENTIL CABBAGE STEW

Lentil Cabbage Stew image

What to do end of summer with all these veggies and two big heads of cabbage. Im freezing many containers for fall winter.

Provided by Lisa G. Sweet Pantry Gal

Categories Other Soups

Number Of Ingredients 11

Ingredients

1 cabbage, coarsely chopped
4 large carrots, sliced
3 potatoes, cubed
1 onion, chopped
5 cloves garlic
4 c white wine or vegetable broth
1/2 tsp thyme
1/2 tsp white pepper or lemon pepper
salt to taste
12 oz carrot juice
2 large cans tomatoes with juice

Steps:

1. Put all in large pot, cover and bring to a boil, lower heat and simmer for about 30 minutes, until all is tender. Add precooked lentils, and veggies of choice.
2. Optional: add mushrooms, zucchini or whatever you like.

STEWED LENTILS WITH CABBAGE

Stewed Lentils With Cabbage image

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

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 lb lentils, rinsed and picked over (brown, green, or beluga)
3 1/2 cups water (more as needed)
1 dried red chili
1 bay leaf
salt, to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 lbs green cabbage, cored and cut crosswise in 3/4-inch wide ribbons (1 medium head)
1 tablespoon chopped flat leaf parsley
freshly grated parmesan cheese, for serving (optional)

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

STEWED LENTILS WITH CABBAGE

Stewed Lentils with Cabbage image

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

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)

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

LENTIL STEW

Lentil Stew image

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Steps:

In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

Tips:

For the best flavor, use fresh lentils and cabbage. If you only have dried lentils, be sure to soak them overnight before cooking.
If you don't have vegetable broth, you can use water instead. Just add a little extra salt and pepper to taste.
Feel free to add other vegetables to this stew, such as carrots, celery, or potatoes.
To make the stew heartier, add some cooked meat, such as chicken, beef, or sausage.
Serve the stew with a side of bread, rice, or potatoes.

Conclusion:

This lentil and cabbage stew is a hearty, flavorful, and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils and cabbage. So next time you're looking for a quick and easy meal, give this lentil and cabbage stew a try.