Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 head cabbage, chopped
- 1 cup dried lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and cook until the onion is translucent, stirring occasionally.
3. Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the chopped cabbage and stir to coat with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the cabbage is slightly softened.
5. Add the rinsed and drained lentils, vegetable broth, and undrained diced tomatoes. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender and the cabbage is cooked to your liking.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Stovetop cooking: medium heat for sautéing, low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 214
- Fat: 3g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 13g
Substitutions for ingredients:
- Olive oil: any neutral oil such as vegetable or canola oil
- Onion: shallots or leeks
- Garlic: garlic powder or minced garlic from a jar
- Cabbage: kale, collard greens, or Swiss chard
- Lentils: any type of dried lentils such as green or brown lentils
- Vegetable broth: chicken or beef broth, or water with bouillon cubes
- Diced tomatoes: crushed tomatoes or tomato sauce
- Fresh cilantro: parsley or green onions
Variations:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use different spices such as turmeric, ginger, or allspice for a different flavor profile.
- Add a can of chickpeas or black beans for extra protein.
- Use a can of coconut milk instead of vegetable broth for a creamier texture.
Tips and tricks:
- Rinse and drain the lentils before adding them to the stew to remove any debris or dirt.
- Cut the cabbage into bite-sized pieces for easier eating.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- This stew can be made ahead of time and reheated for an easy weeknight dinner.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the stew in bowls with a side of crusty bread or cornbread.
Garnishes:
- Fresh cilantro, chopped
- Sour cream or plain Greek yogurt
- Sliced green onions
Pairings:
- Crusty bread or cornbread
- Rice or quinoa
- Roasted vegetables such as carrots or sweet potatoes
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Steamed or roasted vegetables
- Garlic bread or breadsticks
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the lentils are still hard after 30-40 minutes of cooking, add more liquid and continue cooking until tender.
Food safety advice:
- Make sure to rinse and drain the lentils before cooking to remove any debris or dirt.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cabbage and lentil stews are a common dish in many African countries, including Ethiopia and Morocco.
Flavor profiles:
- This stew has a warm and spicy flavor from the combination of cumin, coriander, smoked paprika, cinnamon, and cayenne pepper.
Serving suggestions:
- Serve the stew hot with a side of crusty bread or cornbread for a hearty and satisfying meal.
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