Ingredients
- 3 Tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 chilli chopped
- 500g cabbage, shredded finely
- juice of 1/2 lemon
- 1 Tbsp chopped coriander or dill
- sea salt and freshly ground black pepper
- For the lentils
- 100g puy or brown lentils
- 2 garlic cloves, peeled
- parsley stalks and dill stalks if using
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
CABBAGE WITH LENTIL, CHILLI AND CORIANDER
Method
- First cook the lentils
- Put them in a pan with the garlic and herb stalks and add enough water to cover
- Bring to the boil, then reduce the heat and simmer for about 20-30 minutes until tender, topping up with water if necessary
- Drain, then season well with salt and pepper, add 1 Tbsp red wine vinegar and olive oil and mix well for the flavours to mingle
- For the cabbage, heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes, until softened
- Add the shredded cabbage and season well
- Cook, stirring over a high heat until wilted
- Stir in the lemon juice, lentils and coriander or dill and adjust the seasoning
Comments
Thanks to MCARTHURS BERRY FARM for providing the cabbage used in the demonstration
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