Red Lentils & Cabbage and The Weekly Menu
Apparently, I have an Weekly Menu and international cuisine dish post pairing trend happening. And yes, I am calling twice a trend. Although, I think you might need 3 data points to call something a trend….tangent, sorry.
This week it is just the two of us in the house, as our roomie is out traveling Europe with his family. Which means no one has to wear pants if they don’t want too and we only scare the neighbors and the cat. Woot, No Pants Party! (if you are reading this Cesar, I am only joking, I would never throw a big No Pants Party…wait, I totally would, but we didn’t.)
It also means that I didn’t need to come up with as many meals since I am only feeding two people. The menu came together pretty easily. A big pot of soup on Saturday, which will provide plenty of leftovers for lunches. Sunday we skipped our usual roast because I had some cherry tomatoes that were just a touch too squishy for salads, so those got roasted and tossed with pasta. Round that out with a dinner salad night, a vegetarian meal, and stuffed peppers because I saw someone eating them last week. I always want what other people are eating. Always.
Fri – Out with Vistors! Pizza @La Signorina
Sat – Italian Vegetable Soup, garlic bread, and salad
Sun – Linguini w/roasted cherry tomato and red peppers, capers, and kalamata olives. Salad
Mon – Chicken gorgonzola salad with fig balsamic
Tues – Lentil Walnut Burgers, sautéed zucchini and salad
Wed – Leftovers
Thurs – Stuffed Bell Peppers (stuffing: Hack, bulgur, mushrooms, carrots, spinach) and salad.
The following recipe was not one of our dinners this week, but breakfast! I made the Red Lentils and Cabbage on Sunday to provide some ready-to-eat breakfast 3-4 days this week (for two people).
We typically make a frittata on Sundays for weekday breakfasts, but sometimes I get tired of that and try to find other interesting breakfast options. This was one of those options. And, it was AMAZING! soooo good. Like, so good, I want to make it every week for the next month, good.
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
Serves: 4 to 6 (I got 6 full one cup servings)
225 grams (~1 1/2 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
1 teaspoon cumin seeds
4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
500 grams (~1 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, finely chopped
2 teaspoon peeled, finely grated fresh ginger
1 cup frozen green peas (I added these in for a bit more color)
Put the lentils, tumeric, and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for ~50 min. Stir a few times during the last 10 minutes.
While the lentils cook, heat the oil in a large pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Add in garlic and cook an additional 30 seconds. Don’t let the garlic burn or it will become bitter. Add onion, green chilis, cabbage (add half and cook down some if there is not enough room in the pan for all at once) and 1/2 tsp salt. Stir and fry the cabbage mixture for about 10 minutes or until it begins to wilt then brown and turn slightly crisp. Turn off the heat under the frying pan.
When the lentils have cooked for 50 min, add the remaining 1 teaspoon salt, tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Combine the cooked lentils with the cabbage. Stir to mix and bring to a simmer. Stir in frozen peas.
Simmer uncovered for 2 to 3 minutes or until the cabbage and peas are heated through.
*Edited. The recipe calls to cook the red lentils for 1 hour 15 min. I found mine were well broken down and not too watery by 45 minutes or so.