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Kind of like Corned Beef and Cabbage

What you need: 

1 bulb garlic
2 cups lentils
1 tablespoon olive oil
1-2 carrots, peeled and sliced
1/2 onion, sliced
3 cups cabbage, sliced
1-2 sticks celery, chopped
mustard, to serve

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Place whole, unpeeled garlic bulb in oven for 10-15 minutes. Pour lentils in a pot. Add water to cover lentils by 2". Bring to a boil, lower to simmer and cook, covered, until tender, about 8-10 minutes. Drain and set aside.
2. Heat skillet for a minute on medium heat, reduce heat to low and add olive oil. Let it warm for 20-30 seconds. Add carrots to skillet, stir, and cover with pan. Add onions to carrots. Stir and cover.
3. Add cabbage to carrots and onions, stir and replace cover. Check carrots and cabbage to see it it is cooked and almost tender. Add celery. Stir carrot mixture until celery turns a nice green color and turn off burner.
4. Peel roasted garlic and add as many cloves as desired, slice them if you want or leave them whole. Stir lentils into mixture and serve with mustard.
The key to this recipe is that the cabbage and lentils together remind me of the corned beef and cabbage that I was raised eating. This is especially true when you add mustard. Potatoes are a good addition to this recipe also. I only include them when I cook the stuff in a casserole dish but that takes longer. Dill, peppercorns, mustard seed and coriander are good spices to add. Sometimes I put this together in a flour tortilla, heat it on a skillet and make a taco, maybe with some vegan cheese, and use hot sauce instead of mustard, or I put it on some bread with mustard and make a sandwich.
Source of recipe: I was playing in the kitchen and came across this.

Preparation Time: 
5 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

It wasn't "kind of like corned beef and cabage" but it was yummy anyway (with extra seasoning).  Added broth to the leftovers and had some good soup.

 

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I loved it. The mustard makes it perfect!

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I really did not enjoy this recipe. It was bland and boring, though it did get better when I added mustard and dill, but it didn't get enough better to redeem it. I think maybe it just couldn't live up to my 15 year old memory of corned beef & cabbage.. for me, the flavor just wasn't there. We're throwing away the leftovers and I definitely will not be trying this again.

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This was first time working with and eating lentils. They kinda split but now I know how to cook them.  :) After I added all the ingredients and tasted it, I was like  :o because I felt like I was missing something. Duh! I forgot to put mustard on it! Omg, that totally pulled it together!! Thanks for sharing, it's tasty.

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This was pretty delicious....even though I have no idea what corned beef is or tastes like....but I thought that cabbage and lentils sounded good together - and I was not disappointed!
I used a whole head of cabbage, 1 cup of brown lentils, 2 carrots, a ton of garlic and a yellow onion.
I added cumin, coriander, red pepper flakes, thyme, salt and pepper to the veggies and a ton of dijon mustard to the lentils and mixed it all together.  Didn't make for the prettiest dish which is why I didn't bother taking a picture of it, but it was really quite good! 

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