Italian Tomato and Herb Lentil Stew with Cabbage
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried green lentils, rinsed
- 4 cups shredded green cabbage
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
- Stir in the minced garlic, oregano, and basil. Cook for 1 minute until the garlic smells fragrant.
- Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes.
- Stir in the shredded cabbage. Continue simmering uncovered for 15 minutes until the lentils are tender and the cabbage is soft.
- Season with salt and black pepper. Ladle into bowls and sprinkle with the chopped parsley before serving.
Notes
The cabbage releases moisture as it cooks, so taste near the end and add a splash more broth only if the stew seems too thick. Leftovers thicken further overnight and reheat well with a little water stirred in. Use green cabbage rather than red for the mildest flavor that lets the tomato and herbs stand out.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife