Author Notes
one pot, super simple and very much a satisfying dish. Lentils are the best! —Colleen Stem
Ingredients
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1 cup
dried lentils
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2 1/4 cups
water
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5-6
cloves garlic
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salt and pepper to taste
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1/4
head of cabbage (red or green) shredded
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a few big kale leaves chopped
Directions
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Add water, lentils, the zest and juice of 1 lemon and about a teaspoon of salt and pepper to a pot. Mince garlic and add that in too. Bring to a boil then place a lid on it and turn down to simmer. After about 15 minutes, give lentils a stir. At this point the lentils should be a al denta, but just about done.( If you notice the lentils seem dry, just add a bit more water) Layer on the cabbage and kale, adding in a splashof water. Replace lid and let simmer of another 5-8 , or until lentils are cooked and the veggies are you cooked to your liking.
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Pile Veggies and lentils into a bowl and serve with a wedge if lemon. Salt and pepper to taste
Place into you mouth with a spoon or fork.
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