Stewed Lentils with Cabbage

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

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Stewed Lentils with Cabbage

Cooking Method: Stewing Cuisine: International, Vegetarian Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Lentils
• 1 head Cabbage
• 1 medium Onion
• 2 medium Carrot
• 2 clove Garlic
• 1 large Tomato
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 leaf Bay leaves
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Rinse the lentils and set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onion, minced garlic, and sliced carrot. Cook until onion is translucent.
4. Add diced tomato, bay leaves, cumin, paprika, salt, and black pepper. Cook for 2 minutes.
5. Add lentils and vegetable broth. Bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 30 minutes.
7. Add shredded cabbage and cook for an additional 10 minutes.
8. Remove from heat and let it rest for 10 minutes.
9. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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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.