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🍽️ Lentil Pan with Pointed Cabbage and Yogurt

306 kcal · 90 min · 4 servings

Ingredients

• 250 g red lentils
• salt
• 400 g pointed cabbage
• 1 red chili pepper
• 2 tbsp vegetable oil
• 500 g yogurt (1.5% fat)
• pepper (from the mill)
• 1 pinch sugar
• 0.5 lemon (squeezed)

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Let the lentils drain well in a sieve.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the lentils in the salted water for 15 to 20 minutes until al dente.
5. 5. Wash the pointed cabbage thoroughly.
6. 6. Halve the pointed cabbage.
7. 7. Cut out the hard core from the cabbage in a V-shape.
8. 8. Cut the pointed cabbage into thin strips.
9. 9. Wash the chili pepper.
10. 10. Slice the chili pepper diagonally into thin rings.
11. 11. Heat the oil in a pan.
12. 12. Add the pointed cabbage strips and the chili rings to the hot pan.
13. 13. Sauté the vegetables for 4 to 6 minutes.
14. 14. Add the cooked lentils to the pan.
15. 15. Toss the lentils briefly to warm them through.
16. 16. Stir the yogurt in a separate bowl.
17. 17. Season the yogurt with salt and pepper.
18. 18. Add a pinch of sugar to the yogurt.
19. 19. Add the lemon juice to the yogurt.
20. 20. Fold the lentil and pointed cabbage mixture into the yogurt mixture.
21. 21. Finally, adjust the seasoning of the mixture with salt and pepper.
22. 22. Portion the dish into four bowls.
23. 23. Serve the food warm.

Nutrition per serving

• kcal: 306
• Protein: 21 g · Fett/Fat: 8 g · Carbs: 35 g