Spicy Lentil Cabbage
|This is a recipe that goes into the extreme health category. It is packed with nutrients from the cabbage (vitamins A, C, and calcium) as well as proteins from the lentils, thrown altogether with an onion, head of garlic, and Indian style spices. This recipe will serve 6-8 people.|
|Total Cooking Time:|
Gather your ingredients. You will only use half a cabbage, so go ahead and chop it in half and give it a good rinse, also wash 1 cup of lentils in a bowl of water. This recipe uses peeled lentils which cook faster than regular lentils.
Get a wok type pan (or a sautè pan) and add about 2 tablespoons of red wine (or vinegar, or water) to it. Set to medium high heat. While the pan is pre-heating, peel the onion and dice it. Once diced you can it to the pan and stir.
While the onions are cooking break the garlic into pieces.
You now need to peel the papery skin off of each clove. You can crush the garlic to make peeling easier. Once peeled, give all the cloves a rough chop, and add them to the pan with the onions.
Be sure to mix all the ingredients often while cooking, add extra water if necessary. A lid can also be used to make sure the ingredients do not get too dry.
While the onion and garlic are cooking you can dice the cabbage. Cut it the same way as the onion, in one direction, and then in the other.
Add all that cabbage to the pan and give everything a good stir.
Now is a great time to add spices. There is no set rule, so spice to taste. Start by adding 1/2 a teaspoon of cumin, coriander, turmeric, and red chili powder each. Then use a spoon to try some of the dish. Be sure it cools on the spoon before tasting! Add more spice to taste.
Give everything another good mix and add in the rinsed lentils.
Stir in the lentils and add in 1 cup of water to help them cook. Cover the whole pan and let the mixture cook on low heat for 10-20 minutes.
Now you are done, add extra chili powder as a garnish, and enjoy this dish with fresh flat bread, brown rice, and yogurt.