I made this sauce to serve with the stuffed cabbage on page 155. The sauce was good, but VERY rich.

This is a staple lentil soup recipe. The recipe makes a LOT, so you will definitely have enough to freeze for another day. I used one 14 oz can of diced tomatoes in place of the fresh, and I add all of the optional herbs. I find the the flavor develops over time, so it's even better on the second and third days.

This recipe was good, but involved a strange combination of the ingredients. I boiled the cabbage to softened the leaves, as instructed by the recipe. However, a number of other recipes for stuffed cabbage that I looked at recommended steaming the cabbage. If I ever make this again, I will steam the cabbage because I felt that boiling it over cooked it a bit. I used one full batch of the cashew ginger sauce on top, and it was very rich. Next time I would cut the sauce in half.