Spiced braised cabbage with lentils and potatoes 

No meat? Occasionally I recognise that in order to lessen the protein intake of my diet, vegetable-based main courses are the only way. Rustic, but also very delicious and seasonal.

 

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 dessertspoon black mustard seeds
  • 500g cabbage, thinly sliced
  • 500g waxy potatoes, peeled and cut into 3cm dice
  • 1 cup green lentils
  • 4 garlic cloves, peeled and finely chopped
  • 1 red chilli, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 litre light chicken or vegetable stock
  • 1 lemon, juice and zest

Method:

  1. Heat the oil in a large pan and add the mustard seeds. As soon as they start to pop add the cabbage, potatoes and lentils and toss in the oil for five minutes. Add the garlic and chilli and two minutes later the spices. Continue to cook for a further five minutes, tossing everything so they are well coated in the oil.

  2.  Pour over the stock, bring to the boil and season with salt and pepper. Simmer for 20 minutes, or until the lentils are cooked.

  3.  Stir in the lemon juice and zest, check seasoning and serve.

TIP

Lentils are rich in protein, a top pulse.

Seasonal Recipes: September

As autumn draws in, Hugo Arnold raids his pantry for seasonal delights and finds a wealth of comforting choices

Recipes in this series:

Hugo Arnold

Hugo Arnold