Lentil Stew with Cabbage and Caraway
Cook time:
25 mins
Total time:
25 mins
Yield: 4 servings
Description
Serve this stew with warm, crusty bread.
Ingredients
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 12 ounces shredded cabbage
- 2 cups vegetable or chicken broth, your choice
- 2 cups Vegetable Tomato Sauce from A Vat of Tomato Sauce
- 1/2 recipe Soak and Cook Lentils, scant 3 cups, cooked
- 1/2 cup chopped fresh parsley
- 1 tablespoon red wine or apple cider vinegar
- Salt and ground black pepper
Instructions
- Heat oil in a soup kettle over low heat while mincing garlic and measuring spices. When ready to cook, increase heat to medium-high and add garlic and spices; cook, stirring constantly, until fragrant, a minute or so. Stir in cabbage to coat. Add broth, tomato sauce, and lentils; bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender and liquid has reduced to stew consistency, 10 to 15 minutes. Stir in parsley and vinegar. Taste and adjust seasonings, including salt and pepper, and adding extra water or broth if you prefer a juicier stew. Serve.