Best 5 Lentils With Potato And Cabbage Recipes

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**Headline:** A Culinary Symphony of Lentils, Potatoes, and Cabbage: A Journey Through Flavor and Nutrition

**Introduction:**
Embark on a culinary adventure with our delightful collection of lentil, potato, and cabbage recipes. These delectable dishes, rooted in tradition and brimming with wholesome ingredients, offer a symphony of flavors and textures that will tantalize your taste buds. From hearty and comforting soups to vibrant salads, each recipe showcases the versatility of these humble ingredients, transforming them into mouthwatering creations. Whether you're seeking a quick and easy weeknight meal or a showstopping centerpiece for your dinner table, our recipes have something for every occasion. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that celebrates the goodness of lentils, potatoes, and cabbage.

**Recipes Featured:**

1. **Lentil Soup with Potato and Cabbage:** A classic comfort food, this hearty soup is brimming with tender lentils, soft potatoes, and crisp cabbage, all simmered in a flavorful broth.

2. **Lentil, Potato, and Cabbage Stir-Fry:** A quick and easy one-pan meal, this stir-fry features tender lentils, crispy potatoes, and vibrant cabbage, tossed in a savory Asian-inspired sauce.

3. **Lentil and Potato Curry:** Aromatic and flavorful, this curry showcases the harmonious blend of lentils, potatoes, and cabbage, simmered in a creamy and spiced tomato-based sauce.

4. **Lentil, Potato, and Cabbage Salad:** A refreshing and healthy salad, this dish combines cooked lentils, potatoes, and cabbage with crisp vegetables, tangy dressing, and a sprinkle of herbs.

5. **Lentil, Potato, and Cabbage Stuffed Peppers:** A creative and colorful dish, these bell peppers are filled with a savory mixture of lentils, potatoes, cabbage, rice, and spices, then baked to perfection.

Let's cook with our recipes!

LENTILS WITH POTATO AND CABBAGE



Lentils With Potato and Cabbage image

I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water.

Provided by Brian Holley

Categories     Potato

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce butter
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
500 g precooked lentils (bottled or canned )
1 large potato, peeled and cubed
1 teaspoon salt
2 dried red chilies, chopped
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 cup water
2 cups cabbage, finely shredded

Steps:

  • In a pot melt the butter with the oil,.
  • Fry the oniions till light brown in colour, add the garlic and cook for 1 minute.
  • Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
  • Serve along with a curry of your choice.

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

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

BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW



Baked sweet potatoes with lentils & red cabbage slaw image

This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!

Provided by Justine Pattison

Categories     Main course, Supper

Time 1h

Number Of Ingredients 21

2 sweet potatoes (about 175g/6oz), washed and patted dry
1 tbsp cold-pressed rapeseed oil
1 medium onion , finely sliced
2 garlic cloves, crushed
thumb-sized piece ginger , peeled and finely grated
1 long green chilli , finely chopped (deseeded if you don't like it too hot)
2 tsp ground cumin
2 tsp ground coriander
85g split red lentils
finely grated zest ½ lemon , plus 2 tbsp juice
2 medium-large tomatoes , roughly chopped
½ small pack coriander , roughly chopped, plus a few sprigs to garnish
4 tbsp full-fat plain bio-yogurt
lemon wedges, for squeezing over (optional)
2 tbsp extra virgin olive oil
2 tsp lemon juice
¼ small red cabbage , cored and very finely sliced
1 medium carrot , peeled and coarsely grated
2 spring onions , finely sliced
25g sultanas
1 tbsp mixed seeds , such as sunflower, pumpkin, sesame and linseed

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
  • Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
  • Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
  • To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
  • Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 752 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 53 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)



Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) image

Make and share this Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) recipe from Food.com.

Provided by LPod1131

Categories     Lentil

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 1/4 cups split red lentils (masoor dal)
5 cups water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seed
2 -4 garlic cloves, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1/2 lb cabbage, cored and finely shredded
1 -2 hot green chili pepper, seeded and finely sliced
1 1/2 teaspoons salt
1 medium tomatoes, peeled (or not)
1/2 teaspoon fresh ginger, peeled and finely grated

Steps:

  • Pick over, wash, and drain the lentils.
  • In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
  • While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
  • After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS



Italian-style roast cabbage wedges with tomato lentils image

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Provided by Liberty Mendez

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 21

100ml extra virgin olive oil
4 garlic cloves , crushed
2 small winter green cabbages , outer leaves removed, each cut into 6 wedges
750g baby new potatoes
1 tbsp olive oil
2 lemons , zested
1 tbsp olive oil
2 onions , finely chopped
2 celery stalks, finely chopped
250g red lentils
400g can chopped tomatoes
2 vegetable stock cubes
3 tbsp sundried tomato purée
1 tbsp red wine vinegar
small bunch of basil , finely chopped, plus a few whole leaves to serve
2 tbsp olive oil
1 garlic clove , crushed
½ -1 tsp chilli flakes
3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
1 lemon , zested
100g Kalamata olives , pitted and roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
  • For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
  • While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
  • For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
  • While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
  • To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Nutrition Facts : Calories 610 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

Tips:

  • For the best flavor, use a variety of lentils. A good combination is brown lentils, green lentils, and red lentils.
  • If you don't have any cabbage, you can substitute kale or spinach.
  • If you want a thicker soup, add more lentils or potatoes.
  • If you want a spicier soup, add a pinch of cayenne pepper or chili powder.
  • Serve with a side of crusty bread or rice.

Conclusion:

This lentil soup with potato and cabbage is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a very budget-friendly recipe, making it a great option for families on a tight budget. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for beginner cooks or anyone looking for a quick and easy meal.

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