Braised Puy lentils & red cabbage

Braised Puy lentils & red cabbage

Elly Curshen's cabbage and lentil dish is big, warming and hearty – great for chilly days, served with mash. It’s full of protein and fibre, freezes well and can be reheated in the microwave or on the hob.

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  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp olive oil
  • ½ onion, finely sliced
  • 1 small carrot, peeled and finely diced
  • 1 small stick celery, finely diced
  • 2 tsp fennel seeds
  • 1 tsp sea salt flakes
  • ½ red cabbage, cored and sliced into 2cm ribbons
  • 50ml balsamic vinegar
  • 200g dried Puy lentils, rinsed
  • 2 bay leaves
  • 2 clove/s garlic, peeled and smashed
  • 1 tbsp bouillon powder
  • 1 tbsp salted butter, to serve
  • Mashed potatoes, to serve
  • ⅓ x 25g pack flat leaf parsley, leaves roughly chopped, to serve


  1. Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, celery and fennel seeds, season with the salt and leave to soften for 5 minutes, stirring occasionally.

  2. Stir in the red cabbage and balsamic vinegar to combine. Cook for 5 minutes more, then add the lentils, bay leaves and garlic. Season with black pepper, then add the bouillon.

  3. Pour in enough cold water to just cover the lentils, about 750ml, then cover the pan with a lid and bring to the boil. Once bubbling, remove the lid, reduce the heat to low and simmer for 30-35 minutes, stirring regularly. The lentils need to be submerged as they cook. Replace the lid if the liquid levels are getting low.

  4. Taste and check if the lentils are cooked. They should be tender, but retain some bite. Remove from the heat and stir in the butter. Check the seasoning, then spoon over mounds of mash, sprinkle with the parsley and serve.

Cook’s tip

More leftover ideas for red cabbage

1. Use cabbage leaves to make dolmas – Red cabbage needs to be softened  before use to make these stuffed and rolled parcels. Leave them in a mixture of 2L boiling water and 500ml vinegar for 24 hours, then shake dry.

2. Red cabbage, salad onion & coriander slaw – Not all slaws need to be dressed with a mayo-based dressing. Try mixing shredded red cabbage, salad onion and coriander and dress with a mix of sesame oil, rice wine vinegar, soy and crushed garlic to  pair with Asian-inspired dishes.

3. Turkish-style cabbage salad – For shawarma-style wraps, finely shred red cabbage, then massage with salt, lemon and olive oil. Easy and delicious!


Typical values per serving (without mash) when made using specific products in recipe


1,411kJ/ 337kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating