This recipe is from my new book, Healthy Eating for Life.
I was going to try out a new dish using the cooked Puy lentils left over from lunch yesterday, but changed my mind–and settled on this soupy supper instead.
I found a small cabbage sitting in the fridge, patiently waiting its turn…
Red lentils with cabbage and tomatoes
Rose Elliott adapted this from a recipe in Julie Sahni’s Classic Indian Vegetarian Cookery. I have tweaked it a bit more.
250gms/8oz red lentils
2 1/4 pints/1300ml stock–I use organic vegetable stock cubes
1/3 tsp turmeric
375gms/12oz tinned [canned] tomatoes–chopped
- Rinse the lentils thoroughly.
- Put them in a saucepan with the stock and the turmeric and bring up to the boil.
- Cook at a gentle simmer for 45 minutes.
- Add the chopped tomatoes then set aside.
1 tbsp olive oil
1 1/2 tsp black mustard seeds
1 tbsp curry powder–(your choice how hot!)
a small cabbage–outer leaves removed, quartered, cored and shredded
Juice of half a lemon
salt and pepper
Parsley or better still fresh coriander–chopped to sprinkle over
- Heat the oil in a new pan.
- Add the mustard seeds and cook them until they start to pop–a couple of minutes.
- Mix in the curry powder.
- Add the onion and the cabbage and mix everything together well.
- Cover the pan and cook for 5 minutes.
- Add the wilted cabbage to the lentils.
- Bring the mixture up to the simmer.
- Leave it to simmer gently for 20 minutes.
- Season to taste with salt and pepper.
- Stir in the lemon juice.
- Sprinkle over the parsley or coriander (none available chez nous ce soir!)
It’s best served hot.