1. Prepare the Lentils:
   In a pot, cook the lentils in the vegetable broth or water for about 20 minutes or until tender. Drain any excess liquid.
2. Sauté the Vegetables:
   Heat olive oil in a large pan over medium heat. Add the onion, garlic, and carrot, and sauté for 3–4 minutes until softened.
3. Cook the Cabbage:
   Add the shredded cabbage to the pan, and cook for another 5 minutes, stirring occasionally.
4. Season and Combine:
   Stir in the paprika, cumin, salt, and pepper. Add the cooked lentils to the pan and mix well. Let the flavors meld together for 5 more minutes.
5. Serve and Garnish:
   Transfer the lentil and cabbage mixture to a serving dish. Garnish with fresh parsley or dill for a burst of color and flavor.

Why You’ll Love It

This dish is hearty, affordable, and incredibly versatile. You can enjoy it as a main course, a side dish, or even stuffed into wraps for a quick lunch. Plus, it’s a great way to enjoy a plant-based meal without compromising on taste or nutrition.

Enjoy the simple pleasure of lentils and cabbage—a dish that proves you don’t need meat for a satisfying and delicious meal!