Prepare the Lentils:
Drain the soaked lentils and set them aside.
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, cooking until fragrant and translucent.
Stir in the shredded cabbage and grated carrot, cooking for 5-7 minutes until slightly softened.
Add Spices:
Sprinkle in the paprika, cumin, salt, and pepper. Mix well to coat the vegetables in the spices.
Cook the Lentils:
Add the lentils to the pot along with the vegetable broth.
Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the flavors have melded together.
Adjust Seasoning:
Taste and adjust seasoning if needed. Add a splash of water if the mixture becomes too thick.
Serve:
Garnish with fresh parsley or dill for an extra burst of flavor. Serve warm as a main dish or a side.
Why You’ll Love This Recipe
Healthy and Nourishing: It’s packed with plant-based protein, fiber, and essential vitamins.
Hearty and Satisfying: Perfect for meatless Mondays or anyone reducing meat in their diet.
Versatile: Customize it with your favorite vegetables or spices.
Serving Suggestions
Serve it with crusty bread or over rice for a more filling meal.
Add a dollop of yogurt or a drizzle of lemon juice for extra tang.
This lentil and cabbage recipe is proof that plant-based eating can be both simple and delicious. Try it today, and you might just forget about meat altogether! 🌱✨
