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Author Notes: I had some basic ingredients in the house and was just looking for a balance of color, texture and taste. I like to keep the potatoes and cabbage a little on the raw side, and the soft lentils and creamy brie are a perfect contrast to the crunch. —Ilona M.
handfuls red lentils
- Cut fingerling potatoes lengthwise into 4 sections per potato. Chop 1/4 head of red cabbage into small pieces. Chop shallots lengthwise into chunky strips. Strip off a few sprigs of rosemary and chop finely.
- Add fingerlings, with olive oil, to large pot or saucepan on medium heat. Dash with salt and stir. Cover with lid until you hear sizzling, continue to stir on medium heat.
- Add red cabbage and shallots, while stirring. Once cabbage softens a bit, add (cooked) lentils.
- Lastly, add several cubes of brie (or another cheese of your choosing) and your rosemary. Stir on low heat for a few minutes, then cover and remove from heat. Salt and pepper to taste.