Hearty Vegetable Lentil Stew with Cabbage and Thyme
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- ½ head green cabbage, chopped into bite-size pieces
- 2 carrots, sliced into rounds
- 1 medium onion, diced
- 2 medium potatoes, cubed
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and potatoes. Cook for 5 minutes, stirring now and then, until the onion turns soft.
- Stir in the garlic and cook for 1 minute until it smells fragrant.
- Add the lentils, vegetable broth, salt, and pepper. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20 minutes.
- Stir in the chopped cabbage and thyme. Simmer uncovered for another 15 minutes, stirring occasionally, until the lentils and potatoes are tender and the cabbage is cooked through.
- Taste and add more salt if needed. Serve hot.
Notes
Simmer the cabbage just until it softens but still holds shape so the stew stays chunky. If the broth thickens too much on the second day, add a splash of water when reheating. Dried thyme works fine but add it with the broth so it has time to flavor the lentils.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon