1 vegan chikn bouillon cube (see note)
1 cup boiling water
4 cups defrosted shredded cabbage (see note)
2 cups roasted potatoes (see note)
1 cup cooked lentils
28 oz canned plum tomatoes
28 oz canned crushed tomatoes
1c diced onion
1/3 c dried mint leaves
2T dried oregano
1 t salt
1/4 t black pepper
I use chikn bouillon made by Edward & Sons.
If defrosted shredded cabbage is not available, lightly steam shredded cabbage before including in recipe.
For roasted potatoes: Heat oven to 400. Peel and cut potatoes into one inch chunks. In roasting pan, coat with olive oil, rosemary and garlic cloves. Roast until crusty and soft.
Saute diced onion, mint and oregano in oil, until onion is translucent.
Add potatoes, cooking till they are coated with herbs.
Add tomatoes, lentils, salt, pepper.
Cook, stirring occasionally, for about fifteen minutes.