Red cabbage and lentil stew
This red cabbage and lentil stew is a healthy and hearty dish. You can serve is as a vegan meal with rice, pasta or mashed potatoes. Alternatively, serve it on the side of steak, sausages or pork chops.
Ingredients
Method
- Slice the cabbage and onion. Chop the garlic.
- Heat the oil, then sauté the onion for 5 minutes.
- Add the cabbage, garlic, cumin seeds, cayenne and vinegar.
- Stir for a minute or so, then add the chopped tomatoes.
- Using the tin, add enough water to just cover the vegetables. Add the stock powder and season to taste.
- Add the bay leaf and bring to the boil.
- Cook for 20 minutes, until the cabbage is tender, then add the lentils, mustard and spinach.
- Cook for another 5 minutes, then add the chopped basil.
- Serve warm.