Sass (sashajwolf) wrote in snake_soup,

Spaghetti with cabbage and lentils

Adapted from here. I was actually surprised by how good it was.

1/2 cup dried green lentils
3 cups vegetable stock
2 sprigs fresh thyme
1 bay leaf
6 oz wholewheat spaghetti
1/2 savoy cabbage
3 oz parmesan
2 oz butter
1 tsp hing (asafetida)
Black pepper to taste

Rinse the lentils and put them a medium saucepan with the vegetable stock, thyme and bay leaf. Bring to the boil, then reduce heat to low, cover and simmer until lentils are soft but not falling apart, 20 to 25 minutes. Check from time to time - if it looks like they're going to dry out, add water. Cook spaghetti according to package directions. Meanwhile, shred cabbage and grate parmesan. Melt butter in a large frying-pan over medium heat. Add hing and stir in well. Add cabbage and stir-fry till cabbage has wilted a little. When the pasta is ready, drain it and return it to the pan. Remove thyme and bay leaf from the lentils, drain off any remaining water and add to the pasta. Add the cabbage mixture and parmesan. Stir well. Add black pepper to taste. Serves 3, takes about 30 mins from start to finish.
Tags: bay leaf, cabbage, cheese, hing, lentils, lizw, parmesan, pasta, pepper, spaghetti, thyme, vegetable stock, vegetarian

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