Spicy Cabbage, Red Lentil & Potato Stew
I’m so excited about this new recipe! It’s healthy, filling and incredibly delicious. I’ll definitely be making this to warm up during the winter months!
Thanks to Oh She Glows for the inspiration – I’ve tweaked it a bit to suit my taste buds
2 teaspoons of EVOO, 1 large yellow onion (diced), 4 cloves of garlic (minced), 3-4 tablespoons of my SPICE MIX (recipe below), 1 pound of green cabbage (cored and finely shredded), 398 ml can of diced tomatoes (with juices), 4 cups of veg broth (no salt added), 3/4 cup of red lentils, 2 medium Yukon Gold potatoes (chopped into 1 cm cubes), s&p to taste.
SPICE MIX RECIPE ——> 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon dried minced onion, 1 teaspoon salt, 1-2 teaspoons of freshly ground black pepper, 1.5 teaspoons dried oregano, 3/4 teaspoon tumeric, 3/4 teaspoon dried thyme, 1/2 teaspoon cayenne. Combine all spices in a small jar. Screw on the lid and shake to combine. Store in a cabinet for up to two months.
In a large pot, heat the oil over medium heat. Add the onion and saute for 1-2 minutes. Add the garlic and saute for 3-4 more minutes or until the onion is softened. Keep a close eye – don’t let the garlic burn! Add another teaspoon of EVOO if necessary. (Alternatively, you can do a “healthy saute” by eliminating the oil completely and replacing it with water). Stir in SPICE MIX and cook for a minute or so, until fragrant.
Add the cabbage and diced tomatoes with their juices. Simmer over medium to high heat for about 5 minutes.
Add the broth, red lentils, and potatoes. Stir. Cover and simmer over medium heat for approximately 20 minutes or until the potatoes are tender.
Season with salt and pepper to taste. You can also add more of the SPICE MIX if you like it a bit spicier.