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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My mother passed this recipe on to me. Really healthy and very satisfying. Also freezes really well. Ingredients:
1 cup lentils (colour irrelevent, i use red) |
4 cups vegetable stock |
1 medium onion (chopped) |
3 garlic cloves (chopped or minced) |
2 medium carrots (diced 1 cm) |
2 celery ribs (diced 1 inch) |
2 cups cabbage (1/2 small head, finely sliced) |
1 (15 ounce) can diced tomatoes |
2 teaspoons curry powder |
3 tablespoons fresh cilantro |
salt and pepper |
Directions:
1. Rinse lentils in strainer and sort through, removing debris.
2. Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3. Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4. Add curry powder and mix to bring out its flavour.
5. Add rinsed and drained lentils, broth and tomatoes.
6. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7. Add cilantro and season with salt and pepper to taste.
8. Serve over rice / toast / etc.
9. Notes:.
10. I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11. I play fast and loose with the quantities - very forgiving recipe.
12. Servings are a guess, I tend to make lots and use up all the vegies I can find.
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