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
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.
(Source: http://www.abel-cole.co.uk/Content/Recipes/Cabbage.htm#recipe22)
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