Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This batch cooked lentil stew with cabbage and roasted carrots
- Easy to Make: This recipe is a breeze to prepare, and the best part is that it's a one-pot wonder, making cleanup a snap.
- Customizable: Feel free to get creative with the ingredients – add your favorite spices, swap out the carrots for another root vegetable, or use different types of lentils.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or a busy weeknight dinner.
- Budget-Friendly: Lentils and vegetables are affordable ingredients, making this recipe a great option for those on a budget.
- Freezer Friendly: This stew freezes beautifully, so feel free to make a big batch and store it in the freezer for up to 3 months.
- Delicious: The combination of tender lentils, roasted carrots, and savory cabbage is a match made in heaven – you'll be going back for seconds (and thirds, and fourths...).
- Comforting: This stew is the perfect remedy for a chilly day – it's like a warm hug in a bowl.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, cabbage, carrots, onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the cabbage and carrots add natural sweetness and a pop of color. The onions and garlic add a depth of flavor, and the vegetable broth helps to bring everything together. When selecting these ingredients, choose fresh, high-quality options – it will make a big difference in the final dish. For the lentils, you can use either green or brown lentils, but keep in mind that green lentils will hold their shape better. For the cabbage, look for a firm, dense head with crisp leaves. The carrots should be firm and free of blemishes. As for the onions and garlic, choose fresh, flavorful options – you can't go wrong with a sweet onion like Vidalia or a pungent garlic like Elephant.
How to Make batch cooked lentil stew with cabbage and roasted carrots
Preheat your oven to 425°F (220°C). This will be used to roast the carrots, which adds a depth of flavor and texture to the dish.
Chop the onions, carrots, and cabbage into bite-sized pieces. Make sure to chop the carrots into similar-sized pieces so they roast evenly.
Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
In a large pot, heat olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the lentils, vegetable broth, and chopped cabbage to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add the roasted carrots to the pot and stir to combine. Season with salt and pepper to taste.
Simmer the stew for an additional 10-15 minutes, allowing the flavors to meld together. Serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Make sure to use fresh, high-quality ingredients for the best flavor and texture. This includes fresh vegetables, aromatic spices, and a good quality broth.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender, but still retain some texture.
Onions, garlic, and carrots add a depth of flavor to the stew. Make sure to sauté them until they're softened and fragrant before adding the lentils and broth.
Season the stew with salt and pepper as you go, rather than adding it all at the end. This will help to bring out the flavors of the ingredients.
Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the lentils to absorb any remaining liquid.
Feel free to experiment with different spices and herbs to add more flavor to the stew. Some options include cumin, coriander, and paprika.
Use a large, heavy pot with a lid to cook the stew. This will help to distribute the heat evenly and prevent the stew from burning or sticking to the bottom of the pot.
Use a high-quality broth that's low in sodium and rich in flavor. This will help to add depth and richness to the stew.
Common Mistakes to Avoid
-
Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still retain some texture. Check on them regularly to avoid overcooking.
-
Not Sautéing the Aromatics:
Fix: Take the time to sauté the onions, garlic, and carrots until they're softened and fragrant. This will add a depth of flavor to the stew.
-
Not Seasoning as You Go:
Fix: Season the stew with salt and pepper as you go, rather than adding it all at the end. This will help to bring out the flavors of the ingredients.
-
Using Low-Quality Broth:
Fix: Use a high-quality broth that's low in sodium and rich in flavor. This will help to add depth and richness to the stew.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Swap out the carrots for another root vegetable, such as parsnips or turnips. You can also add some diced bell peppers or zucchini for added flavor and nutrition.
Experiment with different types of lentils, such as green or black lentils, for a change of pace.
Add a squeeze of fresh lemon juice or a splash of vinegar to brighten up the flavors in the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The stew can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
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, you can freeze this recipe for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
You can use either green or brown lentils for this recipe. Green lentils will hold their shape better, while brown lentils will break down and add a thicker texture to the stew.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers or zucchini. Just make sure to adjust the cooking time accordingly, and add them to the pot when they're tender.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with dietary restrictions. Just make sure to use a gluten-free broth and be mindful of any added ingredients.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
batch cooked lentil stew with cabbage and roasted carrots
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups water or vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 1 small head of cabbage, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Peel and chop the carrot into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
- Saute the onion and garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the lentils and broth. Add the rinsed lentils, water or broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Add the cabbage and roasted carrots. Add the chopped cabbage and roasted carrots to the pot. Stir to combine and cook for an additional 5-10 minutes, or until the cabbage is tender.
- Stir in the tomato paste and smoked paprika (if using). Stir in the tomato paste and smoked paprika (if using). Cook for 1-2 minutes, until the flavors are combined.
- Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs (if desired).
- Batch cooking tips. To batch cook this recipe, simply multiply the ingredients and cook in a larger pot. Let the stew cool completely, then portion into airtight containers and refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine or lemon juice to the stew.
- Variation: Add diced bell peppers, zucchini, or other vegetables to the stew for added flavor and nutrition.
