Horseradish lentils with red cabbage and leeks2 c lentils, cooked1 tbsp olive oil or ghee2 leeks, cleaned and sliced thinly1 celery stalk, small dice2 garlic cloves1.5 c finely shredded red cabbage1/4 c parsley, chopped1 heaping tablespoon of horseradish1 tbsp lemon juice1 tsp dijon mustard3 tbsp walnut oilsalt + pepper to taste
Saute leeks and celery in olive oil over medium heat. Cook for about 5 minutes or until the vegetables have softened. Add the garlic cloves and a pinch of sea salt, cooking until fragrant, about a minute. Add the cabbage, cooking for about 5 minutes, or until the cabbage has softened a bit. Add your lentils to the pan and cook until warm. Remove from heat, add to a large mixing bowl along with the parsley. In a smaller bowl, whisk together the remaining ingredients, and pour over the lentils. Mix well.