- Prepare the Lentils:
In a pot, cook the lentils in the vegetable broth or water for about 20 minutes or until tender. Drain any excess liquid. - Sauté the Vegetables:
Heat olive oil in a large pan over medium heat. Add the onion, garlic, and carrot, and sauté for 3–4 minutes until softened. - Cook the Cabbage:
Add the shredded cabbage to the pan, and cook for another 5 minutes, stirring occasionally. - Season and Combine:
Stir in the paprika, cumin, salt, and pepper. Add the cooked lentils to the pan and mix well. Let the flavors meld together for 5 more minutes. - Serve and Garnish:
Transfer the lentil and cabbage mixture to a serving dish. Garnish with fresh parsley or dill for a burst of color and flavor.
Why You’ll Love It
This dish is hearty, affordable, and incredibly versatile. You can enjoy it as a main course, a side dish, or even stuffed into wraps for a quick lunch. Plus, it’s a great way to enjoy a plant-based meal without compromising on taste or nutrition.
Enjoy the simple pleasure of lentils and cabbage—a dish that proves you don’t need meat for a satisfying and delicious meal!
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