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Ingredients Jump to Instructions ↓

  1. Lentils and Cabbage with

  2. Vinegar Dijon Dressing

  3. 1/2 Cup lentils (green), uncooked and soaked

  4. 1 Cup water or stock, for cooking lentils

  5. 4 Cups cabbage, shredded

  6. Dressing:

  7. 4 cloves garlic, finely minced (or more)

  8. 3 Tbsp red wine vinegar (good quality)

  9. 1-2 Tbsp Dijon mustard (good quality)

  10. 1 tsp salt

  11. 1/2 tsp ground pepper

  12. Place lentils on saucepan with 1 Cup of water or stock. Bring to

  13. a boil, reduce heat ad simmer until tender, 30 or 40 minutes.

  14. (If using a salty stock, omit salt from dressing) While lentils

  15. are cooking, mix together dressing ingredients. Steam or microwave cabbage just long enough to make it tender. Mix cooked

  16. cabbage and lentils and toss with dressing. Serve immediately.

  17. Makes 2 substantial servings.

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