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Lentil and Cabbage Pockets
by Jennifer V
serves: 16
  These hearty little pockets are wonderful cold or warm. This recipe is for the filling only. You can use any standard bread dough recipe to make the pockets.
Ingredients:
  1 cup   lentils
  1 1/2 cup   water
  2   onions
  2 cloves   garlic
  1/2   cabbage, green
Directions:
  Sort and rinse lentils. Bring lentils and water to a boil in a medium saucepan. Boil for 2-3 minutes then cover and simmer for 30 minutes or until tender. (Some varieties may need to cook longer.) Set lentils aside. Peel and thinly slice the onions. Mince the garlic. Wash and thinly slice the cabbage. Heat oil in a large saute pan. When hot, add the onions. Cook until onions are soft, then add garlic and cabbage. Cook until cabbage is soft. Mix in lentils. Salt and pepper to taste.

Can serve over rice or stuff into bread dough to make pockets.

Preheat oven to 400 degrees. Divide bread dough into 16 pieces. Roll each piece out into a circle. Place of few tbs of well-drained filling on one half of circle. Fold over the other half and press to seal. Bake for 30 minutes or until lightly browned.