DUO CABBAGE LENTILS
A charming, pleasant and tasty recipe that delights the eyes as much as the taste buds.
It is best to run the lentils under cold water and then soak them overnight so they will cook faster and be more digestible. Drain them before cooking them. Lentils should be worked hot. Carrots can accompany this recipe, then cook them with the lentils. A recipe to serve hot or cold.
Per person :
3 tbsp green Puy lentils
5 cabbage leaves
Salt and pepper
½ bay leaf
½ leaf of chard, washed
½ onion and 1 small clove garlic, peeled
2 slices of stale bread soaked in water
1 tsp fresh cream
1 tsp fat
Put the lentils in a saucepan with pepper and bay leaf. Add water to the level + 2 levels of water and cook for 25 to 30 minutes (until the water has completely evaporated). Meanwhile, chop together the chard, onion and garlic and mix. Squeeze the bread, crumble it and incorporate it into the preparation. Salt and pepper. Boil some water, plunge the cabbage leaves into it and as soon as they start to boil, take them out and put them under cold water. Drain them and let them cool. Once the lentils are cooked and drained, remove the bay leaf and mash them. Salt, add the preparation and mix. Add the fresh cream and mix. Preheat the oven Th 6 (180°). Divide the preparation among the cabbage leaves and make small packets. Place them in a casserole dish or ovenproof dish, spread the fat on top and bake. Cook 25 min Th6 and serve. Beautiful cuisine to all, Régine.