Jaroma Cabbage with Beluga Lentils
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g belua lentils
- vegetable broth
- 1 onion (s)
- 1 clove garlic
- 2 large carrot (s)
- 0.25 ¼ Jaroma cabbage
- Spice mixture, Arabic (Baharat)
- a little balsamic, older or creamier
- 1 teaspoon raw cane sugar
- 1 tablespoon sesame oil
Print Recipe
Pin Recipe Instructions
- Wash the beluga lentils and add the vegetable stock. Just let it simmer gently. This can take a good half an hour, because the salt in the broth makes them cook more slowly. However, this also gives them the right flavor.
- In the meantime, finely dice the onion and the garlic very finely. Clean, peel and roughly chop the carrots. Clean the jaroma cabbage and cut into strips.
- When the lentils are done, remove them from the fire. If there is a lot of liquid left, pour off.
- Now let the onion become translucent in sesame oil. Add the carrots and garlic, dust with the sugar and let caramelize. Now pollinate with Baharat so that everything gets some of it. Let simmer for a few minutes. Mix in the cabbage and let it get hot. Finally add the lentils and season to taste with the balsamic vinegar.
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