EK's Cabbage with Lentils, Chilli and Coriander
More Cooking Out of the Box inspo! From EK! @emmakate_rose We eat meat about three times a week in our house, and so we choose carefully by being members of the Echo Valley CSA. We used their delicious rib fillet to accompany this lovely dish from Riverford, a UK-based version of Food Connect on steroids! It was a Sunday night and we were using as much as we could before putting our order in for the next week. We didn't have any cabbage, so we substituted with broccoli and cauliflower, including leaves and stalks chopped finely. We also used mung beans instead of lentils. Cabbage with Lentils, Chilli and CorianderServes 43 tablespoons Olive Oil1 large onion, chopped2 garlic cloves, crushed1 chilli, chopped (I used Geoff's fermented chilli sauce)500g cabbage, shreddedJuice of half a lemon1 tablespoon of chopped coriandersea salt and freshly ground black pepperFor the lentils100g of puy lentils2 garlic cloves, peeled1 tablespoon of olive oilMethodFirst cook the lentils. Put them in a pan with garlic and add enough water to cover. Bring to boil, then reduce heat and simmer for 30 minutes until tender, topping up water if necessary. Drain, then season well and mix in the olive oil.For the cabbage, heat 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 lemon juice, lentils and coriander and adjust the seasoning.
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