30 Min
very easy
4 People
Rating starstarstarstarstar
Lentil tomato stew with cabbage pasta - An unexpected twist with shredded cabbage used instead of pasta, keeping this dish low in carbs but brilliantly tasty and nutritious!
1. Dice onion, celery and carrot. Grate zucchini and roughly chop tomatoes. Bring a large saucepan of water to the boil (for the cabbage).

2. Heat a large (deep) frypan with 1 tbsp oil, sauteĢ onion for 3-4 minutes. Add remaining vegetables, crushed garlic and 1 tsp dried oregano. Cook for a further 3 minutes.

3. Stir in lentils, tomato sugo, 1 vegetable stock cube, and 2 1/2 cups water. Simmer, semi-covered for 15-20 minutes, or until lentils are tender and sauce has thickened. Season to taste with salt and pepper.

4. Remove central core of cabbage and lay flat on a chopping board. Finely shred with a knife.

5. Add 1 tsp salt to a saucepan of boiling water. Blanch cabbage for 2-3 minutes, stirring, until just tender. Drain.

6. Divide cabbage pasta between plates, top with lentil stew. Finish with a sprinkle of feta cheese.

Tip! If you prefer to serve the stew over regular pasta, toss instead with shredded cabbage with 2 tbsp oil, 2 tbsp white wine vinegar, 1 tsp sugar, salt and pepper for a slightly pickled side salad.
onion 1
celery 2 sticks
carrots 2
zucchini 1
tomatoes 2
garlic 2 cloves
dried oregano 1tsp

lentil mix 200g
vegetable stock cube 1
tomato sugo 1jar

white cabbage 1/2
feta cheese 1/2 packet

From your pantry: oil, salt & pepper