1 cup green lentils
6 cups cold water
1 clove garlic
1 bay leaf
1 small onion, peeled and studded with 2 cloves
1 tablespoon olive oil
1 red onion, finely sliced
2 cloves garlic, crushed
1 tablespoon fresh thyme leaves
2 cups Napa cabbage, finely shredded
finely grated rind and juice of 1 lemon
1 tablespoon raspberry vinegar
sea salt and pepper to taste
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.
2. Heat oil in large pan. Add the red onion, garlic, and thyme and cook for 5 minutes, until softened.
3. Add the cabbage and cook for 3-5 minutes until just cooked, but still crunchy.
4. Stir in the cooked lentils, lemon rind and juice, and the raspberry vinegar. Season to taste with sea salt and freshly cracked black pepper.