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Lentils with curry and red cabbage cream Rating average       PreviewIngredientsPreparation
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0 0 Easy 54,5 Kcal Recipe card 30 Minutes

The purple cabbage is like all cruciferous vegetables, an important ingredient for our winter: it is rich in group C vitamins and vegetable proteins.

Lentils are one of the most digestible legumes, and they are very light as they contain few fats, but at the same time they are a strong food, rich in protein, important for the feeding of the whole family, children, adults and the elderly.

The spices give us their antioxidant properties, and the great joy to see them coloring our table.

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 40 gr Extra Virgin Olive oil
  • 5 gr Salt
  • 25 gr Onion
  • 5 gr Parsley
  • 10 gr Soy sauce
  • 150 gr red Cabbage
  • 300 gr Lentils
  • 4 gr Laurel
  • 10 gr Sweet curry
Preparation for 4 persons step
Small lentils may not be soaked, but if you have time to soak them, do it for a couple of hours.

In a saucepan put the lentils with the laurel leaves, the onion and the soy sauce, cover with water and cook for half an hour over low heat; at the end of cooking, the lentils must be soft.

Add a little oil, the curry and place into Vento jar.
Well, now turn the knob and set the speed indicated in the following step.
Vento is blending at speed 20 for 45 seconds
Now press STOP to end the blending.
Cut the cabbage into strips of about a centimeter, wash and place them in a saucepan with a little oil, the vinegar and cover with a little water.
Cook covered for ten minutes.
The cabbage remains crisp and above all keeps the color purple.

In a deep dish put the cream and the purple cabbage. Decorate with your favorite aromatic herb, a pinch of turmeric powder and a little oil.

You can toast bread in the oven, previously flavored with herbs and serve it, or enrich with only boiled corn, basmati rice or millet.

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