Monday, June 11, 2007

Savoy Cabbage with Lentils

The wrinkly leaves of Savoy cabbage give this lentil dish a great texture.

4 oz orange lentils

2 ½ pt vegetable stock

1 onion, chopped

1 clove garlic,minced

1 head savoy cabbage, shredded

2 teaspoons mustard seeds

1 teaspoon ground coriander

1 teaspoon turmeric

pinch cayenne, or to taste

1 can plum tomatoes

1 tablespoon lemon juice

Bring the lentils and half of the vegetable stock to a boil and simmer for 15 minutes.

Meanwhile, in a second pot, fry the onion, garlic, cabbage and spices for 5 minutes, then add the remaining stock and simmer for 10 minutes. Add the tomatoes and their juice, breaking the tomatoes up with a spoon, and simmer for 10 minutes. Stir in the lentils and lemon juice and simmer for a final 10 minutes. Serve with rice, couscous or pita bread.

Makes 6 – 8 servings.


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