Print
Email
Add a photoServings: 6
Ingredients
- 1/2 c. dry lentils, rinsed and sorted
- 3 c. vegetable broth
- 2 sprg fresh thyme
- 1 x bay leaf
- 1 lb linguine
- 6 c. Savoy cabbage, shredded
- 2 Tbsp. extra virgin extra virgin olive oil
- 3 x cloves garlic, chopped red pepper flakes, to taste salt and pepper, to taste grated Parmesan cheese, optional
Directions
- Place lentils in a pot with 2 c. of the vegetable broth, the thyme and the bay leaf. Bring to a boil, then reduce heat to low and simmer till lentils are soft but not falling apart, 20 to 25 min.
- Bring a pot of salted water to boil and cook the linguine according to package directions.
- While pasta is cooking, heat extra virgin olive oil in a large skillet over medium heat.
- Add in garlic and chile and saut for 30 seconds, stirring constantly. Add in cabbage and toss to combine. Add in remaining vegetable broth, cover, and steam over medium-low heat for 5 to 7 min, till the cabbage is tender but not mushy.
- Drain pasta and add in to skillet. Add in cooked lentils, discarding thyme stems and bay leaf. Toss well and season to taste with salt and pepper. Serve with Parmesan, if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 52 | 13% |
| Total Fat 5.94g | 7% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 492mg | 21% |
| Potassium 462mg | 13% |
| Total Carbs 72.05g | 19% |
| Dietary Fiber 9.3g | 31% |
| Sugars 4.63g | 3% |
| Protein 15.27g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
