John Myers
Ingredients for 4 servings:
- 100 g beluga lentils
- e.g. vegetable broth
- 1 onion(s)
- 1 garlic clove(s)
- 2 large carrots
- ¼ Jaroma cabbage
- n. B. Spice mix, Arabic (Baharat)
- some balsamic vinegar, old or creamy
- 1 tsp raw cane sugar
- 1 tbsp sesame oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
oriental-spicy, delicious, light
Wash the beluga lentils and add them to the vegetable stock. Simmer gently. This can take a good half hour, as the salt in the stock slows the cooking time. However, this also gives them the right flavor. In the meantime, finely dice the onion and very finely chop the garlic. Clean, peel, and roughly chop the carrots. Clean the jalapeño cabbage and cut into strips. When the lentils are cooked, remove from the heat. If there is a lot of liquid left, drain off. Sauté the onion in sesame oil until translucent. Add the carrots and garlic, sprinkle with sugar, and let it caramelize. Sprinkle with baharat so that everything gets a little. Simmer for a few minutes. Stir in the cabbage and let it heat through. Finally, add the lentils and season to taste with balsamic vinegar.
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