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recipes 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.
- • 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
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.
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.