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Why You'll Love This meal prep friendly lentil and cabbage stew for busy weeknights
- Easy to Make: This recipe is incredibly simple to prepare, with just a few ingredients and minimal cooking time.
- Customizable: Feel free to add your favorite spices, herbs, and ingredients to make the stew your own.
- Meal Prep Friendly: Cook a big batch and portion it out for easy reheating throughout the week.
- Nutritious: Lentils and cabbage are packed with nutrients, making this stew a healthy and satisfying option.
- Cost-Effective: This recipe is budget-friendly and can be made with affordable ingredients.
- Freezer-Friendly: The stew can be frozen for up to 3 months, making it perfect for meal prep and planning ahead.
- Perfect for Busy Weeknights: Reheat and serve in just a few minutes, making it a great option for busy weeknights.
- Delicious: The combination of lentils, cabbage, and spices creates a rich and flavorful stew that's sure to become a favorite.
Ingredient Breakdown
The key ingredients in this recipe are lentils, cabbage, onions, garlic, and spices. Lentils are a great source of protein and fiber, making them a nutritious and filling addition to the stew. Cabbage adds a nice crunch and flavor, while onions and garlic provide a depth of flavor. The spices, including cumin, paprika, and thyme, add warmth and aroma to the stew. When selecting ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For example, use fresh cabbage and onions, and opt for red or green lentils for the best results.
How to Make meal prep friendly lentil and cabbage stew for busy weeknights
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they're translucent, about 5 minutes.
Add 1 large head of cabbage, chopped, and 1 teaspoon of ground cumin. Cook for an additional 5 minutes, stirring occasionally, until the cabbage is tender.
Add 1 cup of red or green lentils, rinsed and drained, and 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Season the stew with salt, pepper, and a squeeze of fresh lemon juice. Serve hot, garnished with chopped fresh herbs, if desired.
Portion the stew into individual containers and refrigerate or freeze for later. Reheat in the microwave or on the stovetop, adding a splash of water if needed.
Feel free to customize the stew with your favorite ingredients, such as diced bell peppers or chopped fresh herbs. Enjoy as a main course or side dish, and don't forget to share with friends and family!
Tips for Perfect Results
Choose fresh cabbage, onions, and garlic for the best flavor and texture.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add the chopped onions and garlic towards the end of cooking time to preserve their flavor and texture.
Feel free to add your favorite spices and herbs to make the stew your own. Some options include cumin, paprika, and thyme.
Choose a large, heavy pot with a tight-fitting lid to ensure the stew cooks evenly and retains heat.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Common Mistakes to Avoid
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Overcooking the Lentils: Cooking the lentils for too long can make them mushy and unappetizing. Check the lentils regularly and adjust the cooking time as needed.
Fix: Cook the lentils until they're tender, but still retain some texture. Check the package instructions for specific cooking times.
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Not Using Enough Liquid: Using too little liquid can result in a thick, dry stew. Make sure to use enough broth or water to cover the ingredients.
Fix: Use at least 4 cups of liquid for every 1 cup of lentils. Adjust the amount of liquid as needed to achieve the desired consistency.
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Not Seasoning Enough: Not seasoning the stew enough can result in a bland, unappetizing flavor. Make sure to season the stew with salt, pepper, and other spices as needed.
Fix: Taste the stew regularly and adjust the seasoning as needed. Add more salt, pepper, or spices to taste.
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Not Letting it Rest: Not letting the stew rest before serving can result in a messy, unappetizing presentation. Let the stew rest for at least 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken broth with vegetable broth and omit any animal products.
Replace the wheat-based broth with a gluten-free alternative and omit any gluten-containing ingredients.
Use low-sodium broth and omit any added salt to reduce the sodium content of the stew.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the stew 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.
Store the stew in the freezer 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. When reheating, add a splash of water or broth to prevent the stew from becoming too thick.
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! This recipe 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. When reheating, add a splash of water or broth to prevent the stew from becoming too thick.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. However, if you're using a store-bought broth, make sure to choose a gluten-free option.
Can I customize this recipe with my favorite ingredients?
Absolutely! This recipe is highly customizable, so feel free to add your favorite ingredients or spices to make it your own. Some options include diced bell peppers, chopped fresh herbs, or a splash of lemon juice.
Is this recipe suitable for meal prep?
Yes! This recipe is perfect for meal prep, as it can be cooked in bulk and portioned out for easy reheating throughout the week. Simply cook the stew, portion it out into individual containers, and refrigerate or freeze for later.
Can I make this recipe in a slow cooker?
Yes! This recipe can be made in a slow cooker, which is perfect for busy weeknights or meal prep. Simply cook the stew on low for 6-8 hours or on high for 3-4 hours, and serve hot.
meal prep friendly lentil and cabbage stew for busy weeknights
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped cabbage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Saute the onion and garlic. Heat the olive oil in a large pot 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.
- Step 2: Add the lentils, cabbage, and carrots. Add the rinsed lentils, chopped cabbage, and chopped carrots to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Step 3: Add the diced tomatoes and broth. Add the can of diced tomatoes, vegetable broth, dried thyme, salt, and black pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer the stew, covered, for 20-25 minutes, or until the lentils are tender.
- Step 5: Season and serve. Season the stew with additional salt and pepper to taste, if needed. Serve hot, garnished with chopped fresh herbs, if desired.
- Step 6: Store leftovers. Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Recipe Notes
- Storage tip: Let the stew cool completely before refrigerating or freezing to prevent spoilage.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if preferred.
- Pro tip: Use a slow cooker to cook the stew on low for 6-8 hours, if desired.
