Mushroom Lentil & Red Cabbage Casserole
1 red onion, sliced into crescents
1/4 small red cabbage, chopped into bite size pieces
3 garlic cloves, roughly chopped
1 handful of raw cashew nuts, roughly chopped
¼ tsp of fennel seeds
3 thyme sprigs
1 bay leaf
16 small button mushrooms
1 cup of liquid vegetable stock
1½ cups of cooked brown lentils
salt and pepper to taste
2 cups wholemeal couscous to serve
Saute the onions, garlic, fennel seeds, bay leaf and thyme sprigs until the onions are soft. Add one cup of vegetable stock and stir. Add the button mushrooms. Add one and a half cups of cooked brown lentils and stir. When boiling, cover with a lid, reduce the heat to a simmer and cook for ten minutes. Remove the lid, turn off the heat and add the shredded red cabbage. Stir, replace the lid and let it sit for five minutes. Add salt and pepper to taste, then serve with wholemeal couscous.
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