Red cabbage with lentils and walnuts

Ingredients for 4 servings:

• 750 g red cabbage
• 1 onion(s), red
• 150 g beluga lentils
• 3 tsp, leveled cumin
• ¼ tsp cinnamon powder
• ¼ tsp coriander powder
• Salt and pepper, white
• chili flakes
• 100 g walnuts, coarsely crumbled
• 1 cup Greek yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Dice the onion and cut the red cabbage into strips or small pieces. Rinse the lentils in a sieve. Sauté the onion in a saucepan until translucent. Add the red cabbage and cumin, and fry together over high heat for a few minutes. Pour in about half a liter of boiling water. Add the lentils and the remaining spices and simmer with the lid on for about 5 minutes. Then remove the lid and continue cooking at a relatively high heat for about 15 minutes, allowing most of the water to evaporate. Stir frequently, then season with salt, white pepper, and a little chili, if desired. Sprinkle the plate with walnuts and add a dollop of yogurt. If you’re using pre-cooked canned lentils, add them towards the end. In the photo, the lentils are on top because I cooked them separately the first time. But that’s not necessary, as the cooking times are the same. Serve with lamb loin or roasted chicken breast, both rather spicy and seasoned in an oriental style.