2 tablespoons olive oil
1-2 cloves garlic
1 cup lentils
2 cups water
4 teaspoons curry powder
salt, to taste Couscous:
1 1/4 cups water
1 tablespoon oil
1 cup couscous
1 cube or tablespoon of vegan beef bouillon 10 leaves Savoy cabbage
1. For lentils, saute onion in oil until cooked. Add garlic. Add lentils and water. Cook 20 minutes or longer, until tender.
2. In the meantime, boil water for couscous with bouillon cube and oil. Add couscous, cover, and set to low heat for 5 minutes. Remove from heat.
3. Steam Savoy cabbage leaves for 6-8 minutes, a bit longer if they are still coarse, but not too long! The beauty of Savoy roll-ups is that they keep that gorgeous spring green colour.
4. When lentils are cooked, add curry mix and salt. Cook a little longer to 'sauce' the lentils. Place a mound of couscous in the center of the cabbage leaf, cover it with a mound of lentils, and roll up the leaf. Enjoy!