Savoy Cabbage with Lentils
The wrinkly leaves of savoy cabbage give this lentil dish an interesting texture. You can make it with regular cabbage, too. Good over any whole grains.
1 cup orange lentils
5 cups bouillon, divided
1 onion, chopped
1 clove garlic, minced
1 head savoy cabbage, shredded
2 t. mustard seeds
1 t. ground coriander
1 t. tumeric
pinch cayenne, or to taste
1 28-oz. can plum tomatoes
1 T. lemon juice
Cooked whole grains (optional)
Bring the lentils and 3 cups of the bouillon to a boil and simmer for 15 minutes. Meanwhile, in a second pot, bring the onion, garlic, cabbage and spices to a boil in the remaining 2 cups of bouillon and simmer for 10 minutes. Add the tomatoes and their juice, breaking tomatoes up with a spoon, return to boiling, and simmer for 30 minutes more. Stir in the lentils and lemon juice and simmer for 10 minutes. Serve over kasha if desired.
6-8 servings