Ingredients
Scale
- 1 × 14 oz bag shredded cabbage
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, pressed
- 1 × 15 oz can lentils, drained and rinsed
- 1 × 15 oz can chickpeas, drained and rinsed
- 5 oz tomato paste
- 1 teaspoon chili flakes
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 1 medium green bell pepper, sliced
- ½ cup vegetable broth
- 2 tablespoons cider vinegar
- 3 tablespoons soy sauce
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and sliced green bell pepper; cook for 4–5 minutes until softened.
- Stir in pressed garlic and cook for another minute until fragrant.
- Add tomato paste; cook for 2–3 minutes, stirring continuously until darkened and aromatic.
- Stir in smoked paprika, chili flakes, and cayenne pepper for 30 seconds.
- Add soy sauce and cider vinegar; mix into a thick paste.
- Incorporate drained lentils and chickpeas; stir well to coat.
- Add shredded cabbage and vegetable broth; mix until combined, cover, and cook for 8–10 minutes, stirring occasionally.
- Remove cover, cook for 2 minutes to reduce excess liquid, and adjust seasoning.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra heat, adjust the cayenne pepper to your preference.
This dish pairs well with rice or bread for a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg