Lentil Cabbage

Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper


Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.