Sometimes I cook lentil dishes as a main dish and get a really nutritious, satisfying and delicious lunch or dinner. Lentil dishes are also useful for the human body: they are rich in fiber, valued for minerals and vitamins. Scientists have proven that regular consumption of lentils has a beneficial effect on blood, namely, it improves its quality. Dishes from lentils are prepared both for weight loss and just for recovery.

Today I will cook stewed cabbage with lentils, a dish that can also be called, if not dietary, then definitely lean or vegan. It will be a great side dish or a main dish, as in my case.

In addition to vegetables and lentils, spices are important here, they set the taste of the dish as a whole. Use them to taste and don't skimp on fresh herbs. From the indicated amount of ingredients, approximately 2 servings of stewed vegetables with lentils will be obtained. Well, let's start cooking!

Onion cut into small cubes.

Cut carrots into quarters.

We spread the vegetables in a pan with vegetable oil, simmer over medium heat for 7-10 minutes.

We clean the cabbage from dirty leaves, remove the stalk. Cut into large pieces. We shift into a convenient bowl, salt, crumple the cabbage with our hands for a couple of minutes.

We shift the cabbage and washed lentils to the vegetables in the pan.

Stir, pour 2 cups of hot water and simmer over low heat for 15-20 minutes.

Cut the tomato into a small cube. Can be peeled if desired.

We spread the tomato to the ingredients, add spices (dried thyme, garlic and pepper), add salt to taste, add bay leaf.

Stir and continue to simmer, adding more water if necessary. Simmer until tender and all liquid evaporated. Add fresh herbs to the finished dish, mix and leave for 15 minutes under the lid.

Braised cabbage with lentils is ready! Enjoy your meal!

Recipe for stewed cabbage with lentils with step by step photos. Stewed cabbage is a traditional and favorite side dish for many, but this side dish can be significantly improved, made even more useful if you add lentils to stewed cabbage. The combination of stewed cabbage and lentils is very tasty, and the dish becomes more enriched with proteins, so necessary for proper nutrition. The calorie content of one serving of stewed cabbage with lentils (225 grams) is 206 kcal, the cost of a serving is 10 rubles. The chemical composition of one serving of the side dish: proteins - 14 grams; fats - 2 grams; carbohydrates - 34 grams.

Ingredients:

To prepare this side dish, we need (for 4 servings):

red lentils - 200 grams; white cabbage - 250 grams; onion - 100 grams; carrots - 50 grams; sunflower oil - 5 grams; salt, spices.

Cooking:

Pour a glass of red lentils (200 grams) with two glasses of hot water, cook for 10 minutes.

Finely chop the onion, rub the carrots on a coarse grater.

Finely chop white cabbage.

We check the readiness of lentils, it is worth noting that red lentils cook very quickly, so you need to make sure that it does not boil at all. By the way, red lentils increase in weight by 2.5 times when cooked, i.е. from 200 grams of dry red lentils you get 500 grams of boiled.

Fry the onion in sunflower oil for a few minutes.

Add carrots, simmer covered for 5 minutes.

Add chopped cabbage, salt and spices, mix, simmer vegetables under a lid over medium heat for 15-20 minutes.

Add boiled red lentils to the finished cabbage, mix, the side dish is ready!

* - weight of dry red lentils / weight of boiled red lentils

Good afternoon, my dear readers!

Today I offer you a rather simple Ayurvedic recipe for preparing a healthy dish of health, youth, harmony and longevity from cabbage stewed with vegetables, lentils and flax seeds.

I always cook vegetables in this way, adding something new to the recipe each time. Fantasy has no limits here. Due to this, a new unique taste is always obtained. Try!

Cooking stewed cabbage with vegetables and lentils

Ingredients:

• Cabbage fresh - ½ large head
• Carrots - 2 pcs.
• Onion - turnip - ½ pc.
• Frozen garlic cloves (if any)
• Cherry tomatoes (I have frozen) - a few things
• Medium zucchini - ½ pc.
• Flax seed- 2 tbsp.
• Lentils- ½ cup
• Green beans (I have frozen)
• Salt - to taste
• Drinking water - ½ cup
• Favorite spices (today I have turmeric, suneli hops, sweet paprika, dry adjika, nutmeg, mustard seed) - to taste and desire
• Olive oil or - 2 tbsp.
• Greens fresh or frozen (as in my version) - for serving

My cooking method:

1. Soak flax seeds and lentils together for 3 hours (you can overnight)

2. We will prepare all the vegetables and cut them into arbitrary cuts that your soul desires

3. The first to go for cooking are onions and carrots, which we simmer in preheated oil with the lid closed, 3 minutes

5. Put cherry tomatoes, spices on top, close the lid and simmer for 5 minutes

6. Mix, add zucchini and cabbage, mix again and simmer under a closed lid until half cooked (the time depends on the type of cabbage, if it is winter, then the stewing is longer - up to 30 minutes)

7. Pour in water, bring to a boil. We wash the lentils and flax seeds and add to the vegetables, salt, mix and simmer for another 10-15 minutes again under a closed lid. I choose a shorter time because I don't like overcooked vegetables or overcooked legumes. They are of no use, no kind ...

Our cabbage stew with vegetables and lentils is ready! Serve immediately, sprinkled with chopped herbs. Alternatively, steamed fish can also be served with this dish.

Good luck with your cooking! I look forward to your comments.

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