Can I use red lentils instead of brown or green?

You can , but red lentils break down more and will make the texture softer and thicker—almost stew-like. Brown or green lentils keep that hearty bite.

How long does this keep in the fridge?

Stored in an airtight container, it keeps well for about 4–5 days . The flavors get even better after a night in the fridge (like they had a meeting and got organized).

Yes! Freeze in portions for up to 3 months . Thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of broth if needed.

What can I serve with it?

A hunk of crusty bread, rice, quinoa, or even a baked potato is amazing. It’s also great topped with a dollop of yogurt or a squeeze of lemon if you like a bright finish.

How do I make it more flavorful without adding meat?

A spoon of tomato paste , extra smoked paprika , or a splash of vinegar/lemon at the end can make the flavors pop. Fresh herbs help too.

12 Incredible Slow Cooker Cabbage & Lentils Flavor

Description

A cozy, hearty Slow Cooker Cabbage & Lentils stew with tender cabbage, protein-rich lentils, sweet carrots, and warm smoky spices. Dump-and-go comfort food for busy weeknights and easy meal prep.

Ingredients

Scale

1 medium head green cabbage (about 2–2½ lb), chopped into bite-size pieces
1 cup brown or green lentils, rinsed well
2 medium carrots, diced or sliced
1 medium onion, finely chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth (add more if needed to just cover)
2 bay leaves
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

Optional (recommended):

1 Tbsp tomato paste (stir in at the end for extra depth)
2 Tbsp fresh parsley or cilantro, chopped (for serving)

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Instructions

Prep: Chop the cabbage, dice the carrots, chop the onion, and mince the garlic. Rinse lentils until water runs clear.
Load the slow cooker: Add cabbage, lentils, carrots, onion, and garlic to the slow cooker.
Season + broth: Pour in broth until ingredients are just covered. Add bay leaves, smoked paprika, cumin, salt, and pepper. Stir gently.
Cook: Cover and cook LOW 6–8 hours (or HIGH 3–4 hours) until lentils are tender and cabbage is melt-in-your-mouth soft.
Finish: Remove bay leaves. Stir, taste, and adjust seasoning. If using tomato paste, stir it in until fully blended.
Serve: Ladle into bowls and top with parsley or cilantro.

Notes

Texture tip: For thicker stew, mash a small scoop of lentils and stir back in, or cook uncovered on HIGH for 15–20 minutes at the end.

Broth control: Start with 4 cups; add more only if needed to “just cover” the ingredients.

Storage: Refrigerate up to 4–5 days. Freeze up to 3 months (add a splash of broth when reheating if needed).

Flavor boost: A squeeze of lemon or a splash of vinegar at the end wakes everything up.

Prep Time: 15 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/6 of recipe)
Calories: 180 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 1 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 0 mg