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Why You'll Love This one pot lentil and potato stew with cabbage for family suppers
- Easy to Make: This recipe is incredibly simple, and can be ready in under an hour.
- Hearty and Filling: The combination of lentils, potatoes, and cabbage makes for a satisfying and filling meal.
- Customizable: You can easily add or substitute different vegetables to suit your tastes.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights.
- Freezer Friendly: This stew freezes beautifully, making it a great option for meal prep or batch cooking.
- Budget-Friendly: This recipe is very affordable, and can be made with ingredients you likely already have on hand.
- Dietary Restrictions: This recipe is vegetarian, vegan, and gluten-free, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are lentils, potatoes, cabbage, onion, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the potatoes add natural sweetness and creaminess. The cabbage adds a nice crunch and a bit of bitterness to balance out the sweetness of the potatoes. The onion and garlic add a depth of flavor and aroma, while the vegetable broth helps to bring everything together. When selecting these ingredients, be sure to choose high-quality options. For the lentils, look for ones that are fresh and have not been sitting on the shelf for too long. For the potatoes, choose ones that are firm and have no signs of sprouting. For the cabbage, look for one that is firm and has a nice, tight head. As for the onion and garlic, choose ones that are fresh and have no signs of mold or rot. Finally, be sure to use a high-quality vegetable broth that is low in sodium and made with wholesome ingredients.
How to Make one pot lentil and potato stew with cabbage for family suppers
Heat 2 tablespoons of oil in a large Dutch oven over medium heat.
Add 1 large onion, chopped, to the pot and cook until softened, about 5 minutes.
Add 3 cloves of garlic, minced, to the pot and cook for an additional 1-2 minutes, until fragrant.
Add 1 cup of lentils, rinsed and drained, and 2-3 medium potatoes, peeled and chopped, to the pot.
Add 1 small head of cabbage, chopped, and 4 cups of vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils and potatoes are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Lentils can become mushy if overcooked, so be sure to check them regularly and remove from heat when they're tender.
Add the garlic and onion towards the end of cooking time, as they can become bitter if cooked for too long.
Choose a large, heavy pot with a tight-fitting lid to ensure even cooking and prevent scorching.
Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the lentils to absorb any remaining liquid.
Feel free to experiment with different spices and seasonings to find the combination that works best for you.
Add a squeeze of fresh lemon juice or a splash of vinegar to balance out the richness of the stew.
Garnish the stew with chopped fresh herbs, such as parsley or cilantro, for a pop of color and freshness.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils regularly and remove from heat when they're tender. If they're overcooked, try adding a little more broth to thin out the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough broth to cover the ingredients and allow for a good simmer. If the stew becomes too thick, add a little more broth to thin it out.
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Not Seasoning Enough:
Fix: Taste the stew regularly and adjust the seasoning as needed. Don't be afraid to add more salt, pepper, or other spices to bring out the flavors.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the lentils to absorb any remaining liquid.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different vegetables, such as carrots, zucchini, or bell peppers, to add more flavor and texture to the stew.
Try using chicken or beef broth instead of vegetable broth for a richer, more savory flavor.
Add some diced tomatoes or tomato paste to give the stew a burst of juicy flavor.
Add some heavy cream or coconut cream to give the stew a rich, creamy texture.
Add some chopped nuts or seeds, such as almonds or pumpkin seeds, for a crunchy texture and nutty flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it.
The stew can be stored in the refrigerator for up to 3-5 days. Reheat it gently over low heat, stirring occasionally, until warmed through.
The stew can be frozen for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! The stew can be frozen for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
Is this recipe vegetarian?
Yes! This recipe is vegetarian, vegan, and gluten-free, making it a great option for those with dietary restrictions.
Can I customize this recipe?
Absolutely! Feel free to experiment with different vegetables, spices, and seasonings to make the recipe your own. You can also add or substitute different protein sources, such as chicken or tofu, to suit your tastes.
How do I reheat this recipe?
To reheat the stew, simply warm it gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat it, as this can cause the lentils to become mushy.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this recipe budget-friendly?
Yes! This recipe is very affordable, and can be made with ingredients you likely already have on hand. The lentils and vegetables are also very inexpensive, making this a great option for a budget-friendly meal.
Can I serve this recipe as a main course?
Yes! This recipe makes a hearty and filling main course, perfect for a weeknight dinner or a special occasion. You can serve it with some crusty bread or over rice or noodles for a complete meal.
one pot lentil and potato stew with cabbage for family suppers
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium potatoes, peeled and diced
- 1 small head of cabbage, shredded
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Instructions
- Step 1: Heat Oil and Sauté Onion. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add Garlic and Thyme. Add the minced garlic and dried thyme to the pot. Cook for 1 minute, until fragrant.
- Step 3: Add Lentils, Potatoes, and Cabbage. Add the rinsed lentils, diced potatoes, and shredded cabbage to the pot. Cook for 2-3 minutes, until the vegetables start to soften.
- Step 4: Add Broth, Tomatoes, and Seasonings. Add the vegetable broth, diced tomatoes, salt, and pepper to the pot. Stir to combine.
- Step 5: Bring to a Boil and Simmer. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and potatoes are tender.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew through step 4, then refrigerate or freeze until ready to finish cooking.
- Substitution: Swap the cabbage for kale or spinach, if desired.
- Pro tip: Use a high-quality vegetable broth for the best flavor.
