Recipe: Lentils and Cabbage with Vinegar Dijon Dressing (2 servings)

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