Vegan cabbage and red lentil stew

So easy, so good.

1 onion, diced

4 garlic cloves, minced

4 Thai chilis

2 carrots, chopped

2 celery stalks, chopped

3 potatoes, chopped

1 cup red lentils

2 TBL curry

1 TBL smoked paprika

1 TBL turmeric

1/2 TBL garam masala

1 cube faux beef bullion

6 cups water

1 cup white vinegar

1 14 oz. can diced tomatoes

2 cups thinly sliced cabbage

1 tsp black pepper

salt to taste

Heat 1 tsp olive oil and saute onions and garlic 3-4 minutes, until onion is transluscent. Add carrots, celery, potatoes, and Thai chilis for 2 minutes. Add potatoes and spices. Cook and stir until the vegetables are well coated with the spices. Add lentils, bullion, and water. Cook covered until potatoes are tender. Add cabbage, tomatoes, vinegar, salt and pepper. Cover and cook 1 hour on low. Stir occasionally and add more water if needed.

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2 thoughts on “Vegan cabbage and red lentil stew

  1. This sounds wonderful! You specify Thai chilis and I was wondering (since I have never used them before) are they especially hot or mild – or what do they particularly contribute to the dish? Does size matter? Thanks.

    • Hi Linda 🙂
      The Thai chilis are spicy, so you could use only 1 chili for less heat, or just use a little cayenne. I hope you like it!!!

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