Ingredients:

• 1 cup of lentils (any variety, though brown or green hold up well in cooking)
• 1/2 head of cabbage, chopped
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 4 cups of broth (vegetable or chicken for flavor)
• Herbs (such as thyme or bay leaves)
• Salt and pepper to taste
• Optional: a squeeze of lemon juice or a splash of vinegar for added zest

Instructions:

1. Prep the Lentils: Rinse the lentils under cold water and check for any small stones or debris.
2. Cook the Veggies: In a large pot, sauté the onion, garlic, and carrots until the onion becomes translucent. This builds a flavor base for the dish.
3. Add Cabbage and Lentils: Add the chopped cabbage to the pot, stirring until slightly softened. Then add the rinsed lentils, mixing all the ingredients together.
4. Simmer: Pour in the broth and add your herbs. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20-30 minutes, or until the lentils are tender.

5. Season and Serve: Finish the dish with salt and pepper to taste. For a little extra brightness, add a squeeze of lemon juice or a splash of vinegar before serving.Back Home