Red Lentils with Spicy White Cabbage
This dish is so much more than the sum of its parts – the cabbage becomes meltingly savoury. The brassica family of which cabbage is a member are full of nutrients that help protect our cells against cancer, our brains against dementia, and help our livers do their amazing job! Serve as a side with fish, or with a salad and raita for dinner, or for lunch with wholegrain rice, pitta or flat bread.
Servings: 4 Servings
- 200 g red lentils
- 1.15 litres water
- ½ teaspoon turmeric
- 4 tablespoons olive oil or ghee
- 1 teaspoon whole cumin seeds
- 2-4 cloves garlic finely chopped
- 75 g onion finely sliced
- 225 g white cabbage finely shredded
- 1-2 fresh green chillies finely sliced
- 1/2 tsp salt
- 110 g tinned or fresh chopped tomato
- ½ tsp fresh ginger grated
Put the lentils and water in a pot and bring to the boil. Skim off any scum that appears at the top.
Stir in the turmeric, and cover the pan, leaving the lid slightly ajar and simmer for 1 hour and 15 minutes. Stir now and again towards the end.
Heat the oil in another pan. When hot, add the cumin seeds and garlic and as soon as the garlic starts to brown, add the onions, cabbage, salt and chillies.
Stir fry the mixture until the cabbage is cooked through - about ten minutes.
Now return to the lentils – add the tomato and ginger, cover and cook for a further 10 minutes,
Stir in the cabbage mixture, and simmer for a further 2-3 minutes until it is fully heated through.