I often end up with leftover vegetables and I love to combine them in different ways to create a new dish. So this is what I made when I saw we have some leeks, cabbage and carrot in the refrigerator. We always have carrot in the refrigerator as I love to add it to salads and to dishes, it gives a great color to anything it is combined with. I thought it would be a great combination of veggies with these three winter vegetables. We also have some boiled green lentils in deep freezer, so I wanted it to be a bit more nutritious by adding some green lentils into it. A tasty vegetarian dish came out in this way! This is not a traditional way of cooking leek or cabbage or carrot, but you must be creative when you have one from this one from that in your refrigerator, right? We know the health benefits of green lentil, so why not add some? Well, it also makes the dish more filling!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 leeks, chopped
- 2 carrots, cubed
- 1 cup chopped cabbage
- ¼ cup green lentil, boiled
- ½ lemon, squeezed
- 2 tbsp olive oil
- ½ tbsp pepper paste
- ¼ cup hot water
- salt to taste
- A pinch of black pepper
- Heat olive oil and add carrots, cabbage and leek in this order. Let them cook for a few minutes.
- Mix pepper paste and water until smooth. Pour it into the pot and add boiled lentils.
- Cover the pot and cook it over low medium heat for about 20 minutes.
- Pour lemon juice, add salt and black pepper and cook it for 10 minutes more until all vegetables are tender.
- You can add a little more water if it absorbs all water and needs some more.
- Serve this stew hot accompanied by a bowl of yogurt.