Lentil-cabbage stew

A fabulously warming dish for a cool fall evening:

Stew with lentils & green cabbage

1/2 cup diced shallot or onion

2 cloves garlic, smashed

3 medium-sized carrots, diced

1/2 large green cabbage, chopped

1 cup cooked lentils (cook them in veggie stock for flavour)

1 large or two small ripe tomatoes

2 tbsp tomato paste

2 tsp cumin

1 tsp grated fresh or dry ginger

Pour 1 tbsp of olive oil into a stock pot and heat until a piece of onion sizzles when dropped in. Add all your onion/shallot, sprinkle with a bit of salt and cook until translucent. Drop the garlic in and cook a little longer.

Add carrot, cabbage, tomato, tomato paste, another sprinkling of salt, and spices, and cook for 8-10 minutes, until the cabbage softens. Add water if anything starts to stick. Mix in the lentils and their cooking liquid, and keep the stew cooking on medium-low for another 20 minutes.

Place a chunk of crusty bread in the middle of a bowl and cover with stew to serve. Can also be served over fluffy brown rice, yum!

Enjoy!

**Note! when I say a “sprinkling of salt” I mean very little salt. Maybe I like bland food, but I think that’s a good thing. Too much salt is no good! So let’s train our palates to be okay with less :)**