Stewed Lentils with Cabbage Recipe (2024)

I have made this over and over and over in the last few years, and it never fails me. I'm not a vegan now so have not turned to it lately, but it's such a reliable, inexpensive, and satisfying recipe that I don't expect it to ever fall off my radar. If I were to add meat to it now, it would probably be bacon, but really needs no improvement in my eyes.

really enjoyed the flavor of this. for a medium head I needed to cook the cabbage for 20 ish minutes. make sure to use a wide pan. next time, I will cut the cabbage much thinner, or maybe even dice it. used black lentils and purple potatoes.

This was 5 stars delicious, but I'm not going to rate it because I changed it up somewhat: 1) several big shakes of chipotle pepper flakes instead of red chili; 2) extra garlic; 3) quartered potato slices and added them ~10 min later in the lentil cooking process; 4) added a few shakes (`1/2 t?) of smoked paprika as cabbage wilted; 5) threw in about a cup of frozen peas near the end; 6) served over a bed of arugula topped with curly pasta. Yum!

Cook lentils with a Parmesan rind and be sure to add salt with potatoes. Throw one in the cabbage too. Serve with homemade croutons made with a generous amount of good olive oil. Consider serving with a very good kielbasa on the side. Yum.

Step 3With the cabbage, lentils and potatoes in layers in the pan, does the pan NOT go into the oven?If not (as written), why into the pan, not a serving bowl?...then sprinkled with parsley...I'm unsure

I mostly followed the recipe, but I left out the garlic due to allergies in the household. Rather than layering the lentils and potatoes over the cabbage, I stirred the cabbage into the dutch oven where I had cooked up the lentil/potato miixture. That probably altered the presentation, but it simplified serving and saving the leftovers. It was delicious and will definitely make again

I asked my husband, who is a meat eater and not particularly fond of vegetables or beans, to try this dish. I said:" Just try it; if you don't like it, I'll eat the rest." Well, the rest never came; He cleaned his plate ......oh yes, it's a keeper :).

Who knew that such a simple dish could be so tasty! I can also make it in parts in the future—i.e. just the cabbage or just the lentils and potatoes.

Made this on a whim as I happened to have lentils (black lentils), some cabbage, a russet potato. Used vegetable broth instead of water & was generous with red chili flakes. Added more garlic, cumin, salt & pepper per others' suggestions. Delicious! Family loved it. Will definitely make again.

I added some bacon to the cabbage and some white wine and it turned out really nicely

Very good as is, GREAT with a little more olive oil. Easily satisfying enough for a holiday meal. We aren't vegans or even vegetarians, but this dish beats turkey all to heck.

This is so simple and so tasty. I needed to adjust cooking times. Lentils and potatoes were done 10 minutes early and the cabbage required almost twice the cooking time. Next time, I will only a tablespoon or two of water to the cabbage, as it released a lot of liquid after it was covered to cook. Tempted to add some grated cheese and/or a drizzle of vinegar or lemon, but eating it now without any additions and it might be perfect as is.

absolutely started eating the cabbage out of the pan. didn't even bother to put the lentils on it. will put the lentils on tomorrow for the leftovers. delicious.

Unfortunately this turned out very bland for me, I followed the recipe exactly. I don't typically eat cheese but this sorely needed some fat, so I went with pecorino.

So delicious and comforting. Even better than I imagined. I will definitely make this again.

This is an exceptionally simple dish, made with basic, inexpensive, and healthy ingredients, and yet is truly delicious in a way that vastly exceeds its humble base. I add a lot of red pepper flakes to give it a bit of extra kick. Thank you Martha!

I also add an extra garlic clove with the cabbage, as well as 1 tsp. Turmeric and 1/2 tsp cumin. In addition, I will add either 2 cups of pulled pork or kielbasa or other smoked sausage.

This has been standard in my house since for 14 years! It never fails to amaze how much flavor and satisfaction is delivered. The recipe as it is simple, but I cook all the onion, and then pressure cook with the lentils for 3 minutes. Then I add the rest and pressure cook for 8 more minutes. Sometimes I'll add different spice mixtures (masala, five-spice, herbs de Provence) or flavor profiles of different countries for "international" flair. If you have a college-bound kid, teach this.

So good! A delicious meal earthy, sweet & satisfying. ( I had only one small potato so added elbow macaroni, rice would've been good too.)

I just made this as written, except had no parsley. Delicious to taste the cabbage flavor, potato and lentils tasty. I can see this recipe can be very flexible. I did add a splash of red wine vinegar to my bowl. Served over some pasta, too. Yum!

Step 3With the cabbage, lentils and potatoes in layers in the pan, does the pan NOT go into the oven?If not (as written), why into the pan, not a serving bowl?...then sprinkled with parsley...I'm unsure

Love this! You definitely need to season the cabbage and lentils (I used smoked paprika, cumin, and coriander), but I like that this can easily be tailored to your tastes. I also used veg broth instead of water, and omitted the potatoes. Threw in some pancetta with the cabbage.

This is so simple and so tasty. I needed to adjust cooking times. Lentils and potatoes were done 10 minutes early and the cabbage required almost twice the cooking time. Next time, I will only a tablespoon or two of water to the cabbage, as it released a lot of liquid after it was covered to cook. Tempted to add some grated cheese and/or a drizzle of vinegar or lemon, but eating it now without any additions and it might be perfect as is.

Also want to note that to eliminate the toot factor I cook all beans and lentils with a piece of kombu (thin kelp seaweed slices, available online or in many Asian groceries). Cooked long enough it disappears into the dish while enriching the flavor; with a shorter cooking time you may end up fishing the kombu out for a better presentation. It can be slimy when still whole, but tastes good and is very effective.

I asked my husband, who is a meat eater and not particularly fond of vegetables or beans, to try this dish. I said:" Just try it; if you don't like it, I'll eat the rest." Well, the rest never came; He cleaned his plate ......oh yes, it's a keeper :).

Good base recipe. Make again. Additional flavorings necessary. This time I used soy sauce, balsamic, thyme, sherry (a little), extra garlic. Someone suggested making the lentils with Parmesan rinds.

Very good as is, GREAT with a little more olive oil. Easily satisfying enough for a holiday meal. We aren't vegans or even vegetarians, but this dish beats turkey all to heck.