Winter Vegetable Chunky Chopped Stew with Cranberries

The Balanced Kitchen
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2


  • 2 Savoy cabbage leaves washed and shredded
  • 200 g butternut squash or sweet potatoes peeled and diced small
  • 100 g green lentils from a can or carton, rinsed and drained
  • 1 brown onion skin removed and diced
  • 2 cloves garlic minced
  • 2 cups chopped nuts
  • 1 tbsp ground cumin
  • 1 tbsp ground corriander
  • 500 mls vegetable stock
  • pinch sea salt & pepper
  • 1 tbsp tomato puree
  • 1 cup cranberries washed


  • Place the onion and butternut squash or sweet potato in a pan with the oil and cook gently on a low heat for 20 mins until softening.
  • Add the garlic, cumin, coriander, tomato puree and green lentils and stir everything together.
  • Add the stock and cabbage.  Bring to the boil and allow to simmer for 20 minutes until the butternut squash or sweet potato is completely soft.
  • Add the chopped nuts and cranberries and stir through.
  • Heat for a further 2 minutes.
  • Season and serve immediately.
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