Apple and Red Cabbage Lentil Stew | Warming Autumn One-Pot Meal

Finely chop the onion and garlic. Shred or thinly slice the red cabbage. Core the apples and cut them into small cubes. Thoroughly rinse the lentils in cold water and drain them.

Heat the sunflower oil in a large pot or deep frying pan. Add the finely chopped onion and sauté over medium heat for about 4-5 minutes until translucent. Add the minced garlic and ground caraway, then cook for 1 minute until fragrant.

Add the shredded red cabbage to the pot, sprinkle with half of the salt, and cook over higher heat for 5-6 minutes until softened and it takes on a bright color.