Recipe using cabbage, tomato, lentil, potato Middle-Eastern-style?!

Question: Recipe using cabbage, tomato, lentil, potato Middle-Eastern-style?
Last week I was trying to improvise a recipe based around cabbage, tomato, potato, lentil, (maybe also zucchini, onion, eggplant, yoghurt if you like) in Middle-Eastern-style (Persian, Turkish etc. - but not curry).
Preferably easy and max prep+cooking time 2hrs or less (don't have a pressure cooker or crock pot).
Any creative suggestions? Which main spices to use? (no curry, no hot peppers, also I'm not a big fan of cinnamon in savory dishes)
I found a lot of meat recipes, but couldn't figure out whether lentils could be substituted instead - (I'm not vegetarian, just trying to do something different for a change
- not sure whether to post this under Ethnic Cuisine or Vegetarian & Vegan)

(Include link or picture to something similar if possible).


here's the closest I found.…
i would coarsely chop one small cabbage, and quarter 4 small red or white potatoes and add them at simmer time. personally, i like different textures in my food, so that i would not puree the whole thing, but serve after simmer with the dollop of yogurt.

sautee in olive oil!


2 Large Eggplants
4 Small Zucchini
3 Small Sweet Green Peppers
250 Grams Okra -- Optional
250 Grams Green Beans
4 Small Ripe Tomatoes -- Peeled
1/2 Cup Olive Oil
3 Small Onions -- Sliced
2 Garlic Cloves -- Crushed
1/4 Cup Chopped Parsley
Freshly Ground Black Pepper
1/2 Cup Water

Remove stem from eggplant, wash well ,then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain.
String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole .

You can make this dish with or without meat.
You can make this dish with or without okra or green beans.
Eggplants are a must, but you can use less if you like.
You can make this dish with or without garlic, but onions are a must.
You can add 1 or 2 carrots ( I do)
You can always add semi fried cubed patatoes to almost any dish.
They are particularly good with this one.
You can always used lentils instead of meat.
For this, lentils should be precooked.
My mother even uses beans or chick beans for this purpose.
She always has preecooked lentils, beans etc in her freezer.
Just a bit of cumin gives vegetables the flavour of meat.

Whenever a vegetable dish is cooked without meat, you can serve yoghurt with it.

I'm Turkish.

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