Lentil and Cabbage Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A thick, comforting stew of lentils and cabbage simmered with garlic and vinegar for a robust ancient flavor. This mediterranean-inspired vegetarian ready in about 55 minutes pairs rinsed brown lentils, finely chopped savoy cabbage, medium, minced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 2 cups, finely chopped savoy cabbage
• 1 medium, minced onion
• 2 cloves, minced garlic
• 3 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a heavy pot over medium heat. Add 1 medium minced onion and cook for 5 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 cup rinsed brown lentils, 2 cups finely chopped savoy cabbage, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender.
3. Step 3: Remove lid and stir in 1 tbsp apple cider vinegar. Simmer uncovered for 5 minutes to let flavors concentrate, then taste and adjust salt if needed. The stew should be thick enough to coat a spoon.