The legume stews they always find a place in my weekly menu. This lentil with cabbage is easy to prepare and being proactive, they can help you complete several meals throughout the week. At home we serve it as a single dish one day and accompanied by rice another.
This legume dish contains, in addition to cabbage, many other vegetables: onion, pepper, carrot ... It is about creating a vegetable stir-fry that serves as a base for this stew and adds flavor. And if I have also added a little chorizo, just enough to satisfy the most redo with vegetables.
I personally like to incorporate these types of stews concentrated tomato, chorizo pepper meat and / or paprika in small quantities to add color. You can use one or all of them or substitute them with other spices and condiments that you like. Shall we get the recipe?
The recipe
- 3 tablespoons of extra virgin olive oil
- 1 small onion, minced
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 4 slices of chorizo
- ½ cabbage, julienned
- 1 teaspoon tomato paste
- ½ teaspoon of paprika
- Sal Island
- Pepper
- 200 g. lentils
- Vegetables soup
- We put three tablespoons of olive in a casserole and when it is hot sauté the onion, the pepper and the carrot 10 minutes.
- Then add the chorizo slices and sauté 2 minutes or until they begin to release the fat.
- Then, we incorporate the cabbage, mix well and fry for 5 minutes until its volume is slightly reduced.
- Then we add the tomato, the paprika, salt and pepper and mix.
- Next we incorporate the lentils and cover with water or broth. We raise the heat, bring to a boil and when they start to boil we scare them with another cup of broth.
- Once it starts to boil again, we lower the heat and cook 35 minutes or until the lentils are done.
- We serve the lentils with cabbage hot.