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