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