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Savoy Cabbage with Lentils

The wrinkly leaves of savoy cabbage give this lentil dish a great texture. 6-8 servings

 

  • 100 g (4 oz) orange lentils
  • 1&1/2 l (2&1/2 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, cous cous or pitta bread.

 

Thanks to Able and Cole who are another national veg box company for this recipe!

http://www.abelandcole.co.uk/recipes/cabbage

PS dont for get we sell lovely non GMO fed FREE RANGE eggs. Only £1.50 for half a dozen