A wholesome and comforting one-pot dish that is so versatile. Make this tasty cabbage, lentil and tomato stew recipe, served on its own, as a jacket potato filling or with pitta bread. The only fresh ingredients needed are onion and cabbage.
Serves 2-3
Ingredients
- Olive oil or coconut oil 1 tbsp
- Cabbage 5-6 leaves, small pieces
- Onion 1 medium, chopped
- Garlic 3 cloves, crushed or 1 tsp garlic powder
- Paprika 2 tsp
- Thyme 1/2 tsp, dried or fresh
- Split red lentils 160g
- Rice uncooked 140g
- Tin tomatoes 1
- Vegetable stock 1.2 litres
- Sugar 2 tsp
- Walnuts 40g, finely chopped or ground
- Soy sauce 1 tbsp
- Apple cider vinegar 2 tbsp
- Salt and pepper, to taste
- Parsley leaves, for garnish
Method
Step 1
Heat the oil in a large pan and fry the onion until softened, avoid browning the onions.
Step 2
Add two-thirds of the garlic, thyme and paprika, cooking for 1 minute.
Step 3
Add the lentils, rice, walnuts, vegetable stock and tinned tomatoes, stirring well. Bring to the boil. Then either reduce the heat to a simmer and cook for 30 minutes, or transfer into a thermal cooker outer pot and leave to cook for 1 hour.
Step 4
While the stew is cooking, add the cabbage to a bowl and mix in plenty of olive oil. Stir in the remainder of the garlic, paprika, salt and pepper. Transfer to an air fryer and roast for 10-15 minutes at 200 degrees, or until the edges are browning.
Step 5
Once the stew is cooked, add the sugar, soy sauce and apple cider vinegar. Finally, stir in the roasted cabbage. Make this cabbage, lentil and tomato stew recipe served on its own, with a jacket potato or pitta bread. Garnish with parsley leaves.
