pointed cabbage with beluga lentils

Ingredients for 3 servings:

• 1 small head of pointed cabbage, about 650 g
• 1 large onion(s)
• 1 clove(s) garlic
• 20 ml extra virgin olive oil
• 50 ml water
• 300 g tomatoes, pureed
• 1 tsp, leveled salt
• 2 tsp, leveled cumin powder
• 150 g beluga lentils
• 450 ml water
• some salt and pepper, freshly ground
• some parsley leaves for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Remove any bad leaves from the pointed cabbage, quarter them, remove the stalks, and cut into thin strips. Peel the onion, halve them, and cut them into strips. Peel and finely dice the garlic. Gently heat the olive oil in a saucepan and sauté the onions and garlic. Add the water, passata, salt, cumin, and the pointed cabbage; bring to a boil. Cook the cabbage over medium heat, stirring occasionally, until al dente. This should take about 20 minutes. Cook the beluga lentils with 450 ml of water in a separate saucepan. This should take 15-20 minutes. These should still have some bite. Add them to the pointed cabbage and mix thoroughly. Season everything with salt and pepper. Garnish with parsley to serve. A little tip: I always like to cook such dishes for myself for a few days. For this recipe, I only put 1/3 of the cooked lentils and 1/3 of the cabbage on a plate for immediate consumption and mix the two together. I store the rest in various tightly sealed containers in the refrigerator, then take out the desired amount and heat it all together in a pot. This way, I can also decide to eat the cabbage with another side dish, for example, or perhaps make a salad with the lentils.