1. Preheat oven to 350 degrees Fahrenheit. Place whole, unpeeled garlic bulb in oven for 10-15 minutes. Pour lentils in a pot. Add water to cover lentils by 2". Bring to a boil, lower to simmer and cook, covered, until tender, about 8-10 minutes. Drain and set aside.
2. Heat skillet for a minute on medium heat, reduce heat to low and add olive oil. Let it warm for 20-30 seconds. Add carrots to skillet, stir, and cover with pan. Add onions to carrots. Stir and cover.
3. Add cabbage to carrots and onions, stir and replace cover. Check carrots and cabbage to see it it is cooked and almost tender. Add celery. Stir carrot mixture until celery turns a nice green color and turn off burner.
4. Peel roasted garlic and add as many cloves as desired, slice them if you want or leave them whole. Stir lentils into mixture and serve with mustard.
The key to this recipe is that the cabbage and lentils together remind me of the corned beef and cabbage that I was raised eating. This is especially true when you add mustard. Potatoes are a good addition to this recipe also. I only include them when I cook the stuff in a casserole dish but that takes longer. Dill, peppercorns, mustard seed and coriander are good spices to add. Sometimes I put this together in a flour tortilla, heat it on a skillet and make a taco, maybe with some vegan cheese, and use hot sauce instead of mustard, or I put it on some bread with mustard and make a sandwich.
Source of recipe: I was playing in the kitchen and came across this.