CentMenu / Dinner · Lunch
Red cabbage apple lentil pot
Apple and a little vinegar balance earthy lentils and sweet red cabbage.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) red cabbage
- 1.32 lb (600 g) potatoes
- 1.59 lb (720 g) cooked lentils
- 1 apple
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1¼ tbsp (20 ml) apple cider vinegar
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Shred 1.32 lb (600 g) red cabbage, core and dice 1 apple, and peel and dice 1.32 lb (600 g) potatoes; add to the pot and cook over medium heat for 5 minutes.
Add 1¼ tbsp (20 ml) apple cider vinegar, 1 vegetable stock cube and ½ tsp (3 g) salt and water to just cover; simmer over low heat for 25 minutes, until the vegetables are tender.
Drain and rinse 1.59 lb (720 g) cooked lentils, stir in and heat for 5 minutes.