Apr 16, 2013

Curried French Lentils + Cabbage


Sometimes when I’m done with a post I look at it and I think, wow, those directions look rather long and involved! Thing is, I like to be REALLY clear so that anyone can follow my recipes for a fool-proof dish. I used to run a kitchen at a wilderness boarding school (it was great–see photos below) and whenever I wrote down a recipe, I had to make sure that even a 7-year-old could understand it because, believe it or not, my youngest chef-in-training was seven! What a pistol she was! So maybe I’m still writing recipes that way. But I trust that they are easy to understand and that you are creating some of them in your own kitchen. On to today’s recipe…

Lentils! I love them. All kinds of them. But my very favorite are French lentils… they’re about half the size of their brown cousins and they’re just so pretty! Before they’re cooked they have these navy colored spots that are so unusual. Nature is fascinating isn’t it? French lentils are also called Puy lentils because they were originally grown in the Le Puy region of France. Puy lentils are often considered the most flavorful variety because they have a sightly peppery taste.

French (Puy) lentils

I added curry and some other Indian spices to this dish. I can never go wrong with curry in my kitchen… we love Indian food!

I know I’ve mentioned this so many times before but for those of you who are new to my blog I must steer my readers once again to my absolute favorite Indian spices online store. It’s called Indian Foods Co.com and there you can find SO many different kinds of authentic Indian and world spices, spice blends, fresh herbs and more. No, I don’t make any money by telling you this. I just want to share the spice love! ♥

You can add rice to this dish if you like. I made it with just the cabbage and lentils for dinner because we, as nutritarians, limit our intake of grains to about one cup per day and we had already reached our limit!


      ~ for the lentils

  • 2 cups Puy lentils
  • 6 cups water
  • 1 TBS yellow curry powder
  • 1 TBS coriander powder
  • 1 tsp Bragg Liquid Aminos or any low-sodium soy sauce
  • 1 tsp date sugar or any minimally processed sweetener

      ~ for the cabbage

  • 1 small head of cabbage
  • 2 leeks
  • 1 TBS dried fenugreek leaves
  • 1 tsp Bragg Liquid Aminos or any low-sodium soy sauce
  • 1 tsp date sugar or any minimally processed sweetener
  • handful of dried currants
  • juice of one lemon


  1. Combine all lentil ingredients in a pot and cook until the lentils are tender (about 45 minutes to 1 hour)
  2. Wash the leeks. To do this, cut off both ends (the dry parts) and slit the leek lengthways. Hold under running water. There is ALWAYS a lot of dirt hiding in between all those layers so don’t skip this part!
  3. Chop the leeks and add to a medium-large pot with a bit of water.
  4. Turn heat to medium and water-saute, adding more water to prevent scorching.
  5. Chop the cabbage into bite-sized pieces.
  6. Rinse well and add to the pot.
  7. Again, add water as needed. The cabbage will leak a bit of water so you don’t need to add much.
  8. Add all remaining ingredients.
  9. Turn heat to low and simmer until tender (about 20 minutes).
  10. Serve the cabbage topped with the lentils, a dollop of vegan yogurt and some fresh lemon wedges.
It may not win any beauty contests, but it sure was yummy!

Serves 4. Enjoy!

Healthy trails,

in my kitchen at the school

young chef-in-training!

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