The wrinkly leaves of savoy cabbage give this lentil dish an interesting texture. You can make it with regular cabbage, too. Serve as part of a buffet or over any cooked whole grains.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 cups bouillon
1 cup orange lentils
1 head savoy cabbage
1 28-ounce can plum tomatoes, undrained
1 tablespoon whole mustard seeds
1 teaspoon ground coriander
1 teaspoon turmeric
pinch cayenne, or to taste
Juice of one lemon
Cooked brown rice, barley or whole grains (optional)
Heat the olive oil in a large pot; stir in the onions and garlic and cook until softened, about 5 minutes. Add the bouillon and lentils. Bring to a boil, reduce the heat and simmer for 10 minutes.
Meanwhile, cut the head of cabbage into quarters; cut off and discard the tough part of the core. Cut each quarter crosswise into thin strips.
Add the cabbage, tomatoes and spices to the lentil mixture; return to boiling, the reduce the heat and simmer until the lentils and cabbage are tender, about 15-20 minutes. Stir in the lemon juice. Serve over cooked whole grains if desired.