This combination of lentils with savoy cabbage is definitely one of my current favorites. However, it is also a perfect meal when it is cold outside. This has finally happened also in this region of Germany. And so it comes that I prepare this dish very regularly these days, also sometimes with different kind of vegetables like spinach or chard instead of savoy cabbage. But for the winter I think cabbage is just perfect.
Actually this lentil dish is also a bit similar to the spaghetti with black lentils which I already introduced here and which I still like very much, as well. The main difference is just that you have instead of pasta more vegetables. For me as a vegetable lover this is, of course, ideal. And thanks to the lentils you get also enough protein. And last but not least, you can vary this dish also very easily to a lentil stew. For this just add a bit more vegetable stock than mentioned in the recipe.
- 2 tbsp olive oil
- 2 shallots (finely chopped)
- 1 medium sized carrot (finely chopped)
- a few sprigs of thyme (leaves coarsely chopped)
- 2 garlic cloves (finely chopped )
- 2 tomatoes (seeded and diced )
- 100 g beluga lentils
- 700 ml vegetable stock
- 70 g savoy cabbage (cut into 5 mm wide strips)
- salt | pepper
- Heat up the olive oil over low to meadium heat in a large pan. Steam the shallots, carrot and thyme for about 5 minutes until soft. Then add the garlic and tomatoes and steam everything for a further minute.
- Add the lentils and stir. Then add the vegetable stock. Season with salt and pepper. Bring to a boil. Reduce the heat and let the mixture simmer for 25 minutes. Finally add the savoy cabbage and simmer everything for another 5 minutes.