Ingredients
- 1 Spitskool
- 2 Bay leaves
- 2 Onions
- 5 Cloves of garlic
- 1 Liter of vegetable broth
- 400g Canned or diced tomatoes
- 1 Cup of green lentils
- 130g Tomato puree
- 1 tbsp of mixed Italian seasoning
- 1 tbsp of soy sauce
- Salt and pepper to taste
Steps
Preperation
Dice the garlic and cut both the onion and cabbage in bite-sized chunks. Wash the lentils and set them aside.
Make the Broth
Add some oil to the pan and saute the onion until translucent before adding the garlic. After a few minutes add the tomato puree, soy sauce and a bay leaf. Coat all the ingredients in the pot before adding the canned/diced tomatoes to de-glace the pan. Add salt and pepper to taste.
Cook for another few minutes to reduced and add in the broth and Italian seasoning. Let it cook for 10 minutes.
Cooking the Stew
Add the cabbage to the broth. If it does not fit in the pot straight away add it in batches as the cabbage cooks down. Let the cabbage cook for around 10 minutes and then add in the lentils for another 15-20 minutes.
Turn the fire down to a low heat and let the stew simmer. Add more water if needed until everything is cooked.