Red Lentil & Red Cabbage Stew
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 50 minutes
- 4 tablespoons oil
- 1 red onion, diced
- 1 large carrot, diced
- 1 bunch coriander roots, rinsed well and chopped
- 2 teaspoons crushed garlic
- 1 cup red lentils, rinsed well until water runs clear
- 1 bottle tomato passata
- 2-3 cups vegetable stock
- 1/2 red Cabbage, sliced (not thinly)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sumac
- Red chillies, sliced (to taste)
- Fresh coriander and parsley leaves
- Salt and pepper to taste
Tip: make this one or two days ahead of time and the flavour will develop nicely
Step 1 - Saute the onion and carrot on medium heat in 2 tablepsoons of oil adding more if necessary. Saute for about 5 minutes until sweet and fragrant. Add the coriander roots and garlic and cook for 2 minutes or so, then add the passata and red lentils and 2 cups of stock and allow lentils to cook with the lid on for 30 minutes.
Step 2 - Add the red cabbage and another cup of water if needed and place lid on and cook for 10 minutes. Add cumin, sumac and red chillies and salt and pepper to taste. Top with coriander and parsley leaves.