John Myers
Ingredients for 4 servings:
- 500 g carrot(s)
- 500 g pointed cabbage
- 500 g tomatoes, peeled from the can
- 100 ml water
- 1 tbsp oregano, dried
- 200 g lentils, red
- 400 ml coconut milk
- 100 ml water
- some salt
- some chives
- some nasturtiums
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Peel the carrots and slice them into thin sticks. I also sliced the cabbage. Put the tomatoes, oregano, a little salt, carrots, water, and cabbage in a pot and cook for about 25 minutes. The vegetables should still have a bit of bite. In another pot, heat the coconut milk and water and cook the lentils for about 10 minutes. Add the lentils to the cooked cabbage and carrots and heat briefly again. Season to taste with salt. Garnish the plates with chives and nasturtiums. If you like it more spicy, you can add pepper, hot paprika, or chili.
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