Best 3 Stewed Lentils With Cabbage Recipes

In the realm of culinary delights, stewed lentils with cabbage stands out as a nourishing and flavorful dish that tantalizes the taste buds. This wholesome meal, often referred to as "lentils and cabbage" or "cabbage and lentils," is a harmonious blend of textures and flavors. The lentils, known for their earthy and nutty taste, are slow-cooked in a flavorful broth until they reach a tender perfection. The cabbage, with its delicate crunch and slightly sweet flavor, adds a refreshing contrast to the lentils. This delectable dish is often seasoned with an array of aromatic spices, such as cumin, coriander, and turmeric, which infuse it with an enticing aroma and a symphony of flavors. Whether served as a comforting main course or as a hearty side dish, stewed lentils with cabbage is sure to leave a lasting impression on your palate.

This article presents a comprehensive guide to preparing this delightful dish, featuring a collection of diverse recipes that cater to various dietary preferences and culinary skills. From classic stewed lentils with cabbage, prepared with a rich tomato-based broth, to vegan and gluten-free variations, this article offers a recipe for every taste and dietary restriction. Discover the secrets to creating a flavorful and nutritious meal that will warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

STEWED LENTILS AND TOMATOES

Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

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

Tips:

Choose the right lentils. Brown or green lentils hold their shape well and are a good choice for stews. Red lentils cook quickly and break down easily, making them a good choice for soups and purees.
Rinse the lentils before cooking. This helps to remove any dirt or debris.
Cook the lentils in a flavorful broth. This will help to infuse them with flavor. You can use vegetable broth, chicken broth, or beef broth, depending on your preference.
Add vegetables to the stew. This will help to make the stew more nutritious and flavorful. Good choices include carrots, celery, onions, and potatoes.
Season the stew to taste. You can add salt, pepper, garlic powder, and other spices to your liking.
Serve the stew hot. You can serve it with a side of bread, rice, or potatoes.

Conclusion:

Stewed lentils with cabbage is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a flavorful and satisfying stew that the whole family will enjoy.

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