Healthy Eating for Life by Robin Ellis

Author:Robin Ellis
Language: eng
Format: epub
ISBN: 9780716023548
Publisher: Little, Brown Book Group

Cabbage and Red Lentils

Serves 4

After a night that registered -10°, a bowl of something gently spicy and soupy for lunch was just the ticket – a quick excursion to the East. Rose Elliot found this in Julie Sahni’s Classic Indian Vegetarian Cookery and adapted it. I have tweaked it a bit. There was a small cabbage in the fridge and some fenugreek seeds on the shelf in the larder, which I whizzed into powder in a converted coffee grinder. (The fenugreek is optional but interesting. As its name implies, this herb is found in the Mediterranean region and has healing qualities as well as culinary uses.)

250 g/8 oz red lentils

1300 ml/2¼ pints stock

⅓ tsp turmeric

375 g/12 oz tinned tomatoes – chopped

1 tbsp olive oil

1½ tsp black mustard seeds

1 tbsp curry powder

¼ tsp fenugreek powder (optional)

1 onion – peeled and chopped

1 small cabbage – outer leaves removed, quartered, cored and shredded

salt and pepper

juice of ½ lemon

parsley, or even better still fresh coriander – chopped to sprinkle over

1. Rinse the lentils thoroughly. Put them in a saucepan with the stock and the turmeric and bring to the boil. Cook at a gentle simmer for 45 minutes.

2. Add the chopped tomatoes then set aside.

3. Heat the oil in a different pan. Add the mustard seeds and cook them until they start to pop – a couple of minutes.

4. Mix in the curry powder and the fenugreek (if using) and let them cook for a few seconds. Add the onion and the cabbage and mix everything together well. Cover the pan and cook for 5 minutes.

5. Add the wilted cabbage to the lentils. Bring the mixture up to a simmer, and leave to simmer gently for 20 minutes.

6. Season to taste with salt and pepper. Stir in the lemon juice. Sprinkle over the parsley or coriander. It’s best served hot.

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