Cabbage and Lentil Curry

1 green pointed cabbage
250g of red lentils
1 can of tomatoes
1 onion
Juice of 1 lemon
vegetable soup (powder), curry powder (mild or hot)

Cut the onion in small pieces and fry in a little oil until translucent. Add the lentils, cover with water, add some vegetable soup powder, curry powder and the can of tomatoes and let the mixture simmer until the lentils are soft (around 20 minutes).
During this time cut the cabbage into small pieces, and add to the soft lentils. Cook for a further 5-10 minutes (until the cabbage is done, but be careful not to overcook it).
Before serving, add the juice of one lemon (or to taste).
Can be served with rice or alternatively bread. If you like it spicy, you can also add some chili .

Leek, Carrot and Lentil Stew

An easy stew, very warming on a cold winters day!

5 (large) carrots
5 leeks
1 onion
200g lentils (puy or red)
3 cloves of garlic
1 tin of tomatoes
water, vegetable soup powder, rosemary, thyme, salt

In a pot heat the oil and fry the onion. Add the leeks and carrots, cut into chunky pieces, the lentils and around 1l of water (to cover the stew). Season with rosemary and thyme. Cook for about half an hour, and then add tomatoes (with the juice), the garlic squeezed through a garlic press and season with some vegetable soup powder.
Serve with some rustic bread, for example the Baguette a l'ancienne from Pain Quotidien.