John Myers
Ingredients for 4 servings:
- ½ head of white cabbage
- 5 waxy potatoes
- 4 vine tomatoes or 1 bell pepper
- 2 onions
- 1 garlic clove(s)
- 350 g lentils, e.g. Lentils
- salt and pepper
- 1 liter of broth
- 1 shot of apple cider vinegar
- e.g. paprika powder
- e.g. parsley
- n. B. Herbs of Provence
- e.g. nutmeg, freshly grated
- possibly yeast flakes
- possibly Tabasco
Instructions
Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 55 minutes
Soak the lentils overnight; other lentils can be used straight away. Cooking time will be longer if the lentils are not soaked, but can be up to 60 minutes. Peel the potatoes and cook in plenty of salted water until tender. In the meantime, fry the onions and garlic in a large pot until crispy. Cut the cabbage into strips and add it. After about 2-3 minutes, deglaze with a little stock. Add chopped tomatoes or bell peppers. Add the lentils, cover everything with stock, and season well. If desired, add a dash of vinegar and 2 tablespoons of nutritional yeast. If desired, add a few drops of Tabasco. Simmer over medium heat until the lentils are al dente, stirring occasionally. Roughly quarter the boiled potatoes and add them, stirring everything thoroughly again. Garnish with fresh or frozen herbs at the end. Tip: If desired, serve with a dollop of sour cream; otherwise, the dish is vegan. This dish is perfect for using up leftovers and tastes great even a day later!
Facebook Comments