Lentils with Potato and Cabbage

Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes as a meat substitute.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Lentils with Potato and Cabbage

Cooking Method: Boiling, Sautéing, Simmering Cuisine: Healthy, International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Lentils
• 300 gram Potato
• 1 cup Cabbage
• 1 piece Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 1 tablespoon Tomato Paste
• 2 cup Vegetable Stock
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 piece Lemon
• 1 tablespoon Fresh Parsley

Instructions

1. Rinse the lentils and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes.
3. Add tomato paste, cumin, turmeric, paprika, salt, and black pepper. Stir well.
4. Add lentils, potato, cabbage, and vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Squeeze lemon juice over the dish and garnish with fresh parsley.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 53g18%

Sugars 4g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.