Lentil Cabbage Stew

CP Phase Lunch Green food vegan vegetarian pescatarian halal kosher keto dairy-free gluten-free nut-free egg-free shellfish-free fish-free soy-free pork-free low-histamine

Lentils provide plant-based protein and fiber. Cabbage adds volume and gut friendly crunch. Cumin and garlic support digestion and flavor.

🥦 Ingredients

  • ½ cup dry green lentils, rinsed
  • 2 cups shredded cabbage
  • 3 cups water or low sodium broth
  • 1 tsp cumin
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste Optional – chili flakes or parsley

🧂 Seasoning Tips

Add turmeric or smoked paprika. A splash of ACV enhances digestion and ignites fat burning and flavor.

👩‍🍳 How to Make It

1
In a pot, heat oil and sauté garlic for 1 minute. Add lentils, cabbage, cumin, and water/broth. Bring to a boil, then reduce heat and simmer for 25 – 30 minutes until lentils are soft. Season and garnish with herbs.

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