Lentil stew with cabbage and root vegetables

lentil stew with cabbage and root vegetablesThis is an intentional version of the accidental lentil stew I made a while back. (http://bit.ly/19jxNfI)  Or at least, the stew aspect is intentional. The cabbage, parsnips, and carrots are included because they were in the fridge. And because I like them. But I didn’t include onion or celery in this version because I was out of both. So yeah. Maybe this recipe is not so intentional. Yet it isn’t accidental, either. Somewhere in between. Maybe like the rest of my life. In which I try to act intentionally, always, try to make conscious choices. But somehow so often I feel like life just sort’ve happens. It’s challenging to be awake all the time, not go on auto-pilot. Especially when life is busy. Truly, though, as I’ve been reminded lately, every act is a choice, even the default of unthinking habit. Indeed, even not acting. Some acts, or moments of inaction, just require more effort. Intention.

But I digress. Really, the point of this post is the stew. Which is delicious. Also nourishing and affordable and filling and warming on a cold winter day. So you should make it. One note: the vinegar is essential. And, like the other ingredients, quality makes an enormous difference. I like Bragg’s brand the best, but whatever you use, make sure it is real apple cider vinegar, not the kind that is just white vinegar with artificial flavors. Here’s the recipe.

3 c. brown lentils
1 head of savoy cabbage, cored and thinly sliced
2 parsnips, sliced into rounds and/or half rounds, if the top is very thick
1-2 carrots, sliced into rounds and/or half rounds, if the top is very thick
2 cloves garlic, minced
1″ piece of Kombu
3 T. olive oil
6 c. water
1 T. sea salt
1/4 c. apple cider vinegar

Place the lentils, parsnips, carrots, garlic, kombu, and olive oil in the insert of a slow cooker. Stir to combine then add the cabbage. Pour the water over the top, cover, and cook on low for 8 – 10 hours. Turn off the heat, remove the cover, add the salt, and stir to combine. Wait a half hour or so before adding the vinegar, stirring again. You can eat right away but this will taste better if you bring to room temperature and then reheat. Or, better yet, make it a day before you plan to serve. A night in the fridge will give the flavors time to meld. Regardless of whether you eat immediately or the next day, enjoy! I like the stew as is, but it’s also very nice with a couple of slices of cheese toast.

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3 comments on “Lentil stew with cabbage and root vegetables

  1. Ani says:

    This looks great! Especially with the parsnips, but I’ve never tried kombu!

    • Thanks! I was really happy with it. As for kombu, it is a sea vegetable that “lends a delicious, meaty flavor to the beans (not at all fishy) and is mineral-rich, with additional B vitamins and trace elements, as well as a digestion-soothing gel that literally melts into the bean sauce.” (http://bit.ly/reIsZA) I use it primarily because it’s supposed to help with digestion, but I also like the flavor boost. That said, the lentils will be good without kombu.

  2. […] used almost all of the leftoveer bits from the vegetables I used in my most recent variation of lentil stew with cabbage and root vegetables, which I put together one morning last week before work. In addition to 3 carrots and 2 […]

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