Prep time 10 mins
(Soak lentils overnight)
Cook time 35 mins
Ingredients:
- 2 Cups purple cabbage shredded
- ½ Purple cauliflower cut into florets
- 2 Yellow sweet peppers chopped small
- ½ Cup dry brown lentils
- 10 Calamata olives chopped
- 4 Cups baby spinach
- 2 Tablespoon sunflower seeds
- 2 Tomatoes diced small
- 2 Tablespoon balsamic vinegar
- 2 garlic cloves
- ¼ Himalayan salt
- ¼ Black pepper
- 1 Tablespoon Italian seasoning
- Water
Method:
1: First soak lentils overnight. Next day rinse and boil lentils in water for 30 minutes or until lentils is soft, add salt to the water. keep the water level 3 inches above lentils and stir often. Once soft drain the lentils and put them aside.
2: Heat the oil in a large skillet or wok and add garlic and Italian seasoning, cook until golden, about 2-3 minutes.
3: Add the cauliflower, peppers, tomatoes, and olives, season with salt and black pepper and cook for 2-3 minutes, stirring often.
4: Add the balsamic vinegar and cook for 2-3 minutes to caramelize
5: Add the lentils and 1 cup of water to the skillet and bring to the boil for 2-3 minute. Turn off heat, you will have a tangy, saucy lentil and vegetable stew.
6: Put the spinach, cabbage and sunflower seeds in a large bowl, top with the warm lentil and veggie mix and toss into the raw spinach and cabbage. They will wilt from the heat and remain some crunch.
7: Eat as it is, or for a heartier meal add brown rice or whole meal pasta.
8: Optional, top up and sprinkle with chopped basil, chives, thyme or coriander.