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 kasha or any whole grain.
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 kasha or other whole grain (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.
For more recipes, refer to the The Healthy Heart Miracle book.