Napa cabbage and lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head napa cabbage; trimmed cored (about 1-1/2 lb.) | |
| 1 | cup | Lentils; rinsed |
| 2 | Sprigs thyme; | |
| 2 | cloves | Garlic, peeled & chopped |
| ½ | cup | Meaty bacon; cubed |
| ½ | cup | Chicken stock;or broth |
| 1 | tablespoon | Vinegar; |
| Salt & pepper to taste; | ||
Directions
Julienne cabbage. Set Aside. Cover lentils with water by 1 inch. Add thyme, bring water to a boil, then cover the pan and reduce heat to a simmer. Cook until tender but not mushy, about 20 minutes. Drain and rinse under cold water to stop cooking. Discard thyme. Heat oil in a skillet. Add garlic and bacon, and cook for 2 minutes. Add chicken broth and lentils and cook, stirring several times, for an additional 2 minutes. Add cabbage and cook until limp, stirring often. Off the heat, add vinegar, salt & pepper. Stir. Serve as a side dish with grilled fish or duck. Source: The San Diego Union-Tribune Food Section, Dec. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By MICHELLE BRUCE On 04-01-95