Curry Lentil Cabbage & Potato Stew

A soup born out of the desire to never leave my house to face the horrors of a grocery store. What could I make with the contents in my kitchen?

A delightful stew that fits perfectly with a St. Patrick’s Day themed meal!

Ingredients:

  • 2 Tbs olive oil or butter
  • 1 sweet or yellow onion, sliced
  • 1 1/2 cups green lentils or split peas, rinsed
  • 3 cups potatoes, cubed
  • A few cloves of garlic, minced
  • 2 Tbs curry powder
  • 4 cups or more vegetable stock, or water and bouillon
  • A head of green cabbage, sliced
  • Salt & Pepper

Heat fat in a soup pot and stir in onion slices. Sprinkle with some salt, and let them brown and get soft. Add in garlic. Sprinkle in curry powder. Add potatoes and coat, then add lentils. Cook for a minute, then pour in stock.

Simmer until potatoes are quite soft and lentils are falling apart, approximately 40-50 minutes. Then turn off heat and add cabbage to the pot and stir. Season with salt and pepper and enjoy with some soda bread or my favorite, sourdough bread.

I’m beginning to fall in love with cabbage, of all things. It’s been under appreciated and under utilized in my kitchen for sure.

Perhaps I’m finally accepting my Irish heritage and nourishing my body the way it desires to be nourished: with potatoes and cabbage! 😉

Peace and love,

Kristan