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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red cabbage
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp black cumin
  • 1 pinch cayenne
  • 1 Tbsp balsamic vinegar
  • 1 bay leaf
  • 1 tsp vegetable stock powder
  • 1 tin chopped tomatoes
  • 1 tin lentils drained
  • 1 Tbsp English mustard
  • Salt & pepper
  • 1 large handful of spinach
  • 1 Tbsp chopped basil

Method
 

  1. Slice the cabbage and onion. Chop the garlic.
  2. Heat the oil, then sauté the onion for 5 minutes.
  3. Add the cabbage, garlic, cumin seeds, cayenne and vinegar.
  4. Stir for a minute or so, then add the chopped tomatoes.
  5. Using the tin, add enough water to just cover the vegetables. Add the stock powder and season to taste.
  6. Add the bay leaf and bring to the boil.
  7. Cook for 20 minutes, until the cabbage is tender, then add the lentils, mustard and spinach.
  8. Cook for another 5 minutes, then add the chopped basil.
  9. Serve warm.