Sunday, October 2, 2016

Red Lentils with Cabbage & Veggies

I wanted a healthy lunch the other day.  Let's just say it's been a while since I've eaten anywhere near healthy.  Europe was a whole bunch of cured meat, cheeses and bread.  It was everywhere!  I barely had a vegetable the whole time I was there.  And I've been trying to get back into the swing of things here, so I haven't been making the healthiest of meals.  SOOOO. . . . . . eating healthy was way overdue.  Once I got all the veggies chopped and diced for this, it was really easy too.

It could cook while I was getting other things done.

Here's what I used:

1 Tbsp. Olive oil
1/3 cup chopped red onion
1 carrot, diced
3 cabbage leaves, chopped (about 1 cup)
9 mixed sweet cherry/grape tomatoes, halved
1/4 cup chick peas  (we usually have cans of these stocked in our kitchen pantry)
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. garlic powder

1 1/2 cups chicken broth (another kitchen pantry staple)
1/2 cup red lentils

How I cooked it:

Heat 1 Tbsp. Olive oil in small saucepan over medium heat.
Add onions and carrots and cook until onions are soft and translucent, about 4 - 5 minutes.
Add cabbage, tomatoes, chickpeas, salt, cumin and garlic powder and stir until fragrant and veggies are covered with seasonings.

Add chicken broth and red lentils.

Bring to a boil.

Reduce heat to low and cover with a lid that is slightly ajar.  Simmer for 15 minutes.


Do you ever cook with lentils?  Which is your favorite?  Green Lentils or Red Lentils?  

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