Warm Cabbage & Lentil Medley
Warm Cabbage & Lentil Medley
Ingredients
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
For the Cabbage Medley
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and thinly sliced
- 2 carrots, medium, peeled and shredded or finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, for juice, optional
Instructions
- 1
Combine the rinsed lentils, vegetable broth, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and remove the bay leaf. Set aside.
⏱️ 25 min
- 2
While the lentils are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, shredded carrots, ground cumin, and smoked paprika to the skillet. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 4
Add the thinly sliced green cabbage to the skillet. Season with salt and black pepper. Cook, stirring frequently, until the cabbage wilts and becomes tender-crisp, about 8-10 minutes. If the skillet seems too dry, you can add a tablespoon or two of water or vegetable broth.
⏱️ 10 min
- 5
Stir in the cooked lentils with the cabbage mixture. Cook for an additional 2-3 minutes to allow the flavors to meld and ensure everything is heated through.
⏱️ 3 min
- 6
Remove from heat. Stir in the fresh chopped parsley and cilantro. Taste and adjust seasoning as needed. If desired, squeeze fresh lemon juice over the medley before serving.
⏱️ 2 min
- 7
Serve warm as a hearty side dish or a light main course.
Kitchen Tools
Nutrition Facts (per serving)
Warm Cabbage & Lentil Medley
Ingredients
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
For the Cabbage Medley
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and thinly sliced
- 2 carrots, medium, peeled and shredded or finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, for juice, optional
Instructions
- 1
Combine the rinsed lentils, vegetable broth, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and remove the bay leaf. Set aside.
⏱️ 25 min - 2
While the lentils are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, shredded carrots, ground cumin, and smoked paprika to the skillet. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 4
Add the thinly sliced green cabbage to the skillet. Season with salt and black pepper. Cook, stirring frequently, until the cabbage wilts and becomes tender-crisp, about 8-10 minutes. If the skillet seems too dry, you can add a tablespoon or two of water or vegetable broth.
⏱️ 10 min - 5
Stir in the cooked lentils with the cabbage mixture. Cook for an additional 2-3 minutes to allow the flavors to meld and ensure everything is heated through.
⏱️ 3 min - 6
Remove from heat. Stir in the fresh chopped parsley and cilantro. Taste and adjust seasoning as needed. If desired, squeeze fresh lemon juice over the medley before serving.
⏱️ 2 min - 7
Serve warm as a hearty side dish or a light main course.