Lenticchie All Italiana (or Italian Lentils)

This is my favourite recipe at the moment. It was given to me by an Italian chef who works with my Dad. It's one of those dishes where, as a meat-eater, you don't notice the lack of meat because it's so delicious and wholesome. Even my boyfriend (who worships meat as a religion and doesn't usually enjoy a meal without it) loved it. And it's also really good for you because you make the stock from scratch and add no fat at all. It sounds labour-intensive but actually it's not very complicated to make. Plus, for two people it will make around 3 dinners (on one of the occasions I served it with some buttered chicken).

For 4 people

200g dry green lentils
1 medium onion finely chopped
2 garlic cloves finely chopped
Some sage
Some olive oil
1/3 savoy cabbage in small chunks (don't worry, you don't even notice you're eating it)
Some curry powder
Some all spice (or any other spice you like)
Salt & pepper
1/2 small glass of vinegar
Grated cheese (optional)

For the stock:
1 potatoe
2 carrots
1 onion
2 cardamom seeds
Plus any other vegetable you have left over in the fridge like courgette, leek, spinach etc in minimum quality.

Method:
1. Heat the oil in a large pan, then cook the onion and garlic until golden brown.
2. Add the dry lentils and stir. Then add the vinegar.
3. Meanwhile, put all the vegetables for the stock in a pan with about 1 litre of water and let it boil whilst you are preparing the lentils.
4. When the vinegar has evaporated, add the savoy cabbage and the spices. Season well.
5. Then add the stock water in 2 or 3 times and mash the stock vegetable. Fold these into the lentil mix.
6. Wait until the lentils are cooked - soft but still with their shape.
7. Put into a serving dish, sprinkle over some cheese and let it stand for about 40 mins so it's served warm.