Golden Turmeric Lentil Stew & Crispy Cabbage
This budget-friendly powerhouse uses pantry staples like red lentils and turmeric to create a vibrant, protein-packed meal. Topped with pan-seared seasonal cabbage for a satisfying crunch, it proves that eating healthy for Week 26 can be both incredibly cheap and delicious.
Ingredients
- Red lentils, rinsed300 g
- Yellow onion, finely chopped1 pc
- Garlic cloves, minced2 pc
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Vegetable broth1 liter
- Green cabbage, thinly sliced0.5 pc
- Cooking oil2 tbsp
- Lemon, juiced0.5 pc
- Salt and black pepper1 to taste
Instructions
Heat half of the oil in a large pot. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until soft and translucent.
Stir in the turmeric, cumin, and rinsed red lentils. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-18 minutes until the lentils are tender and creamy.
While the stew simmers, heat the remaining oil in a large skillet over high heat. Add the sliced cabbage and sear for 3-5 minutes without stirring too much until it develops dark, crispy edges.
Stir the lemon juice into the stew and season with salt and pepper to taste. Ladle the stew into bowls and top with a generous heap of the crispy charred cabbage.
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