Use a wide pot
A broad base makes cooking and stirring easier. Stir across the bottom so the lentils do not stick.
European Recipe
Pointed cabbage and red lentil pasta
The lentils start cooking before the pasta. As they soften, they bind the cooking liquid into a sauce without cream.
Total time
40 min
Calories
447 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A pot of cabbage, lentils and penne
Finely sliced cabbage and peeled lentils share a wide pot. Add the pasta later so it absorbs the cooking liquid. Stir regularly for even cooking. This makes three vegan main meals.
One-Pot Recipes
Autumn Recipes
Pasta
Pulses
Recipe
Pointed cabbage and red lentil pasta
Penne, tender pointed cabbage and red lentils cooked in one pot, finished with lemon and parsley.
Ingredients
3 servings
Method
-
1
Prepare
Finely shred the cabbage. Chop the onion and garlic. Rinse the lentils in a sieve under running water and drain well.
-
2
Soften the vegetables
Heat the oil in a large wide pot. Soften the onion over medium heat for 3 minutes. Add the cabbage and cook, turning, for 4 minutes; stir in the garlic briefly towards the end.
-
3
Cook the lentils and pasta
Add the lentils, water and salt and bring to the boil. Simmer gently for about 5 minutes. Stir in the penne and cook for about 10 minutes according to the packet, stirring frequently, until the pasta is al dente and the lentils fully soft. Cook longer and add a little water if necessary. The lentils may break down to thicken the sauce.
-
4
Finish and serve
If much liquid remains, simmer uncovered briefly until the mixture is moist pasta rather than soup. Stir in the lemon juice and pepper. Chop and scatter over the parsley. Serve hot immediately as the pasta keeps absorbing liquid.
Kitchen know-how
Tips for Pointed cabbage and red lentil pasta
Check the pasta cooking time
The sequence is designed for quick-cooking egg-free penne. For a very different packet time, adjust when you add the pasta and how much water it needs.
Variations
How to adapt this recipe
Replace the pointed cabbage with the same prepared weight of finely sliced savoy cabbage, tough ribs removed. Cook until tender; timing and nutrition may differ.
Use the same dry weight of egg-free wholegrain penne. Check packet timing and water needs; fibre and other nutrients change.
Nutrition per serving
447kcal
69.4 gCarbohydrates
20.5 gProtein
7.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pointed cabbage and red lentil pasta
Not with this method unchanged. They usually take longer and hold their shape differently. These timings and liquid quantities suit peeled red lentils that partly break down.
It absorbs liquid in the same pot while the lentils thicken the sauce. The vegetable and lentil mixture stays together when served.
After both lentils and pasta are cooked. Adjust the acidity at the end instead of judging lentil tenderness in an acidic liquid.
Yes. Pasta and lentils continue absorbing liquid. Serve immediately, or stir in a little water and gently heat through if briefly delayed.
Keep cooking