Lentils With Potato And Cabbage Recipes

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STEWED LENTILS WITH CABBAGE



Stewed Lentils with Cabbage image

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
  • While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
  • Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams

LENTILS WITH POTATO AND CABBAGE



Lentils With Potato and Cabbage image

I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water.

Provided by Brian Holley

Categories     Potato

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce butter
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
500 g precooked lentils (bottled or canned )
1 large potato, peeled and cubed
1 teaspoon salt
2 dried red chilies, chopped
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 cup water
2 cups cabbage, finely shredded

Steps:

  • In a pot melt the butter with the oil,.
  • Fry the oniions till light brown in colour, add the garlic and cook for 1 minute.
  • Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
  • Serve along with a curry of your choice.

BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW



Baked sweet potatoes with lentils & red cabbage slaw image

This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!

Provided by Justine Pattison

Categories     Main course, Supper

Time 1h

Number Of Ingredients 21

2 sweet potatoes (about 175g/6oz), washed and patted dry
1 tbsp cold-pressed rapeseed oil
1 medium onion , finely sliced
2 garlic cloves, crushed
thumb-sized piece ginger , peeled and finely grated
1 long green chilli , finely chopped (deseeded if you don't like it too hot)
2 tsp ground cumin
2 tsp ground coriander
85g split red lentils
finely grated zest ½ lemon , plus 2 tbsp juice
2 medium-large tomatoes , roughly chopped
½ small pack coriander , roughly chopped, plus a few sprigs to garnish
4 tbsp full-fat plain bio-yogurt
lemon wedges, for squeezing over (optional)
2 tbsp extra virgin olive oil
2 tsp lemon juice
¼ small red cabbage , cored and very finely sliced
1 medium carrot , peeled and coarsely grated
2 spring onions , finely sliced
25g sultanas
1 tbsp mixed seeds , such as sunflower, pumpkin, sesame and linseed

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
  • Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
  • Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
  • To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
  • Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 752 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 53 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

ETHIOPIAN CABBAGE DISH



Ethiopian Cabbage Dish image

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

Provided by stamarex

Categories     Side Dish     Vegetables

Time 1h5m

Yield 5

Number Of Ingredients 9

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Steps:

  • Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g

STEWED LENTILS WITH CABBAGE



Stewed Lentils With Cabbage image

By Martha Rose Schulman for the New York Times. "This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe."

Provided by hannahactually

Categories     Stew

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 lb lentils, rinsed and picked over (brown, green, or beluga)
3 1/2 cups water (more as needed)
1 dried red chili
1 bay leaf
salt, to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 lbs green cabbage, cored and cut crosswise in 3/4-inch wide ribbons (1 medium head)
1 tablespoon chopped flat leaf parsley
freshly grated parmesan cheese, for serving (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
  • While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
  • Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Nutrition Facts : Calories 220, Fat 7.3, SaturatedFat 1.1, Sodium 43.7, Carbohydrate 33.1, Fiber 10.4, Sugar 8.6, Protein 8.8

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS



Italian-style roast cabbage wedges with tomato lentils image

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Provided by Liberty Mendez

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 21

100ml extra virgin olive oil
4 garlic cloves , crushed
2 small winter green cabbages , outer leaves removed, each cut into 6 wedges
750g baby new potatoes
1 tbsp olive oil
2 lemons , zested
1 tbsp olive oil
2 onions , finely chopped
2 celery stalks, finely chopped
250g red lentils
400g can chopped tomatoes
2 vegetable stock cubes
3 tbsp sundried tomato purée
1 tbsp red wine vinegar
small bunch of basil , finely chopped, plus a few whole leaves to serve
2 tbsp olive oil
1 garlic clove , crushed
½ -1 tsp chilli flakes
3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
1 lemon , zested
100g Kalamata olives , pitted and roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
  • For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
  • While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
  • For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
  • While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
  • To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Nutrition Facts : Calories 610 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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Detoxing Lentil & Cabbage Soup (GF, V) A warm, hearty bowl of cabbage, kale, sweet potatoes and buttery lentils make for the perfect detoxing soup with nourishing ingredients and tons of flavor. Flavored with my Nourishing Green Sauce and garnished with the easiest Vegan Parmesan, this is sure to be a hit and could easily fool the meat eaters ...
From creativelydelish.com


NOURISHING CABBAGE LENTIL SOUP {VEGAN} - EATING BIRD FOOD
2022-01-24 Add stock, canned tomatoes, cabbage and sriracha. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in cooked lentils and simmer for 20 additional minutes. Remove from heat and stir in the miso paste and and remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed.
From eatingbirdfood.com


LENTIL SOUP WITH CABBAGE, RICE AND CHEESE RECIPE | EAT SMARTER USA
Preparation steps. 1. Soak lentils in water for about 3 hours. 2. Rinse cabbage and remove hard stalk, chop coarsely. Peel carrot, onion and celery, chop finely. Rinse and halve tomatoes, remove seeds and dice coarsely. Heat olive oil in a saucepan, saute carrot, onion and celery for a few minutes. Add cabbage and saute for 3-4 minutes.
From eatsmarter.com


CURRIED LENTILS WITH BACON & BROWNED CABBAGE - AN OREGON …
2021-05-12 Cook Cabbage: In a large skillet cook bacon until crisp (if using); drain on paper towels, crumble and set aside. Saute chopped onion in bacon grease (or oil of choice) over medium heat 3-5 minutes. Add garlic and cabbage. Raise heat to medium-high and cook 3-5 minutes to brown cabbage.
From anoregoncottage.com


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Top Asked Questions

How to cook lentils and cabbage for Soup?
Stir and sauté 1 minute. Then add cabbage, diced tomatoes, and broth. Rinse lentils and add to pot. Bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes. (Or until lentils + cabbage are tender.)
How to cook lentils?
Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer.
How to cook cabbage in a pan?
Add ¼ cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls.
What do you put in your lentils and tomatoes?
For the lentils 1 tbsp olive oil 2 onions, finely chopped 2 celerystalks, finely chopped 250g red lentils 400g can chopped tomatoes 2 vegetable stock cubes 3 tbsp sundried tomato purée 1 tbsp red wine vinegar small bunch of basil, finely chopped, plus a few whole leaves to serve For the black olive pangrattato 2 tbsp olive oil

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