Description
Cabbage & Lentil Root Vegetable Stew is a wholesome and comforting dish perfect for chilly evenings. This vibrant stew combines tender cabbage, hearty lentils, and a medley of root vegetables, creating a nourishing and satisfying meal that brings loved ones together. With its rich flavors and easy preparation, this recipe is destined to become a staple in your kitchen.
Ingredients
Scale
- 1 medium green cabbage, chopped
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, sliced
- 2 medium Yukon Gold potatoes, diced
- 1 large sweet onion, diced
- 6 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 2 tsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic; saut? until fragrant (about 3 minutes).
- Stir in the carrots, potatoes, and cabbage; cook for about 5 minutes until slightly softened.
- Pour in the vegetable broth and add lentils, thyme, and bay leaves. Bring to a boil.
- Reduce heat to low; cover and simmer for 30 minutes until lentils are tender.
- Taste and adjust seasoning with salt and pepper. Serve hot with bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg