Buttered Cabbage with Braised Lentils

Preparation:	40 min
Marinating/Waiting:	0 min
Cooking:	1 h 15 min
Total:	1 h 55 min

4
servings

Category:	Meats and substitutes
Subcategory:	Meat Substitutes
Source:	Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

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Recipe ingredients

7 oz. (200 g) green du Puy lentils
1 carrot
1 onion, cut in two
2 garlic cloves
1 bouquet garni
Cold water
1 lb. (450 g) Savoy cabbage
Salt and pepper to taste
5 oz. (150 g) onion
3 oz. (100 g) butter*
1 carrot, cut in brunoise (diced very fine)
1 onion, minced

Preparation

Pick over and rinse lentils.
Preheat oven to 350°F (180°C).
In a pot, put lentils, carrot, onion, garlic and bouquet garni. Add cold water to cover by 1 in. (4 cm) and bring to a boil.
Cover and bake about 1 hour. During cooking, add water as needed to keep lentils moist. When lentils are done, no liquid should be left. Meanwhile, rinse cabbage leaves and cut into strips.
Season lentils and remove bouquet garni. Transfer lentils to a platter and spread them out to stop cooking.
Blanch cabbage strips in boiling water, cool in ice water and drain. Cook onion and carrot in butter over low heat. Add cabbage and cook until tender crisp.
Gently stir in lentils. Adjust seasoning.

Suggestion

The quantity of lentils can be adjusted depending on desired result.

* We recommend Selection and Irresistibles products.

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