with Sautéed Cabbage and Lentils (Pasta con Cavolo 3 Lenticchie)
Recipe By: Veggie Life March 1999; Serving Size: 6
Place lentils in a pot with 2 cups of the vegetable broth, the thyme
and the bay leaf.
- 1/2 c dried lentils -- rinsed and sorted
- 3 c vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb linguine
- 6 c Savoy cabbage -- shredded
- 2 tbsp extra virgin olive oil
- 3 cloves garlic -- minced
- red pepper flakes -- to taste
- salt and pepper -- to taste
Bring to a boil, then reduce heat to low and simmer until lentils
are soft but not falling apart, 20 to 25 minutes.
Bring a pot of salted water to boil and cook the linguine according
to package directions.
While pasta is cooking, heat olive oil in a large skillet over
Add garlic and chile and sauté for 30 seconds, stirring constantly.
Add cabbage and toss to combine.
Add remaining vegetable broth, cover, and steam over medium-low
heat for 5 to 7 minutes, until the cabbage is tender but not mushy.
Drain pasta and add to skillet.
Add cooked lentils, discarding thyme stems and bay leaf.
Toss well and season to taste with salt and pepper.