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Linguine With Sauted Cabbage And Lentils (pasta Con Cavol

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Veglife1 6 Servings

INGREDIENTS

1/2 c Dried lentils, rinsed and
sorted
3 c Vegetable broth
2 Sprigs fresh thyme
1 Bay leaf
1 lb Linguine
6 c Savoy cabbage, shredded
2 T Extra virgin olive oil
3 Cloves garlic, minced
Red pepper flakes, to taste
Salt and pepper, to taste
Grated Parmesan cheese
optional

INSTRUCTIONS

Place lentils in a pot with 2 cups of the vegetable broth, the thyme
and the bay leaf. Bring to a boil, then reduce heat to low and simmer
until lentils are soft but not falling apart, 20 to 25 minutes.  Bring
a pot of salted water to boil and cook the linguine according to
package directions.  While pasta is cooking, heat olive oil in a large
skillet over medium  heat. Add garlic and chile and saut for 30
seconds, stirring  constantly. Add cabbage and toss to combine. Add
remaining vegetable  broth, cover, and steam over medium-low heat for 5
to 7 minutes,  until the cabbage is tender but not mushy.  Drain pasta
and add to skillet. Add cooked lentils, discarding thyme  stems and bay
leaf. Toss well and season to taste with salt and  pepper. Serve with
Parmesan, if desired.  By "Karen C. Greenlee" <greenlee@bellsouth.net>
on Mar 13, 1999.  Recipe by: Veggie Life March 1999  Converted by
MM_Buster v2.0l.

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