An easy-to-make boiled dinner using cabbage, potatoes and other ingredients found in traditional Irish cuisine. But instead of using corned beef, ham, or another meat source for protein, this recipe uses lentils. You can make this dish next St. Patrick’s Day, or whenever you like!
Ingredients:
- 1 large cabbage, chopped into 2-inch pieces
- 8 medium russet potatoes, cut into 2-inch pieces
- 1 cup dry lentils, sorted* and rinsed
- 1 medium onion, sliced
- 2 ribs celery, sliced
- 2 cups baby carrots, sliced
- Himalayan salt, freshly ground, to taste
- black pepper, freshly ground, to taste
Directions:
- Place the lentils in a medium pot, cover with 3 cups water, and bring to a boil. Reduce heat, cover with a tight fitting lid, reduce heat to low and simmer for 15 minutes or until tender. Drain and set aside.
- Place the potatoes, onion, and celery in a large pot. Fill with water to cover, and bring to a boil. Reduce heat, partly cover with a lid, and simmer for 10 minutes or until tender. Drain and set aside.
- Place cabbage in a large pot, cover with water, bring to a boil, reduce heat to low and simmer for 8 minutes or until tender. Drain and set aside.
- Place baby carrots in a small pot, cover with water, and bring to a boil. Reduce heat, partly cover with a lid, simmer for 8 minutes or until tender. Drain and set aside.
- Arrange the boiled food on dinner plates and serve with the salt and pepper to taste.
Yield:
Makes 6 to 8 servings
* To sort the lentils, arrange them on a baking pan or clean kitchen towel and pick out any that are broken, and remove any stones or debris.
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