8 oz. Green Lentils (1/2 package)
6 cups cold Water
8-10 Garlic Cloves
4 Bay Leaves
250 g White Onion peeled and studded with 8 Cloves
1) Rinse the lentils in cold water and place in a large pan with the water, peeled garlic clove, bay leaf and clove-studded onion. Bring to a boil and cook for 10 minutes. Reduce the heat, cover the pan and simmer gently for 15-20 minutes. Drain and remove the onion, garlic and bay leaf.
4 tsp Olive Oil (13 g)
650 g Red Onion, finely sliced
2 Garlic Cloves, crushed
2) Heat the oil in a large pan. Add the red onion, garlic and thyme and cook for 5 minutes until softened.
1/2 Package Cabbage, finely shredded
3) Add the cabbage and cook for 3-5 minutes until just cooked but still crunchy.
1 tbsp Thyme (4 g)
Finely Grated Rind and juice of 2 Lemons
30 g Raspberry Vinegar
20 g Tarragon Vinegar
Salt and Freshly Ground Pepper
4) Stir in the cooked lentils, lemon rind and juice and the raspberry vinegar. Season to taste and serve.