New Taste Journal

Whole Grain · Whole Food · Big Flavors

Curried Cabbage, Red Lentil and Garbanzo Beans

w/ Cilantro-Lime Brown Rice

Ingredients:

1/4   tsp. Whole Cumin Seed
1/2   tsp. Brown Mustard Seed
1/2   tsp. Crushed Red Pepper
2      Tbs. Olive Oil

1/2   Onion
1/2   Red Pepper
1/2   Green Pepper
5      Cloves Garlic
1      Carrot
1      Serrano Pepper

1      Cup Red Lentil Beans
1      Tomato, large
1/4   Head White Cabbage
1      Can Garbanzo Beans, 14 oz.
4      Cups Vegetable Stock
2      Tbs. Curry Powder, yellow
1/2   tsp. Salt

1      Recipe Cilantro-Lime Rice

Small dice the red and green pepper, carrot and onion.

Mince garlic and serrano pepper.

Leave the seeds in the serrano for extra heat.

Check lentils for any odd objects like dirt or pebbles.

Rinse the beans under cold water.

Medium dice the cabbage and tomato.

Rinse off garbanzo beans.

Measure 4 cups of vegetable stock.

This box is 4 cups.

You can always make the stock from scratch: recipe

Place oil, cumin and mustard seed and crushed pepper into a pan.

Cook over high heat until a couple of the mustard seeds begin to pop.

Shake the pan a little bit during this process.

This will take only a minute or two.

Add garlic and onion to the hot oil.

Cook and stir for half a minute.

Add the carrot, peppers and serrano to the pan and cook another half minute.

Add all other ingredients, minus rice, to the pan.

Mix everything together.

Bring liquid to a boil and turn down to a high simmer.

Cover pan and cook for twenty minutes.

Stir the ingredients every few minutes.

Cabbage should cook soft and red lentils will dissolve and thicken the sauce.

Remove the cover and serve.

Note:
Red lentil beans cook in twenty minutes. Other lentils take longer. Be sure to use only the red in this recipe.

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Whole Grain · Whole Food · Big Flavors