Ingredients
Scale
- 1/4 cup small lentils or split yellow peas (optional)
- 1 – 1 1/2 Tablespoons oil or ghee
- 1 small red onion, sliced thin and chopped roughly
- 1 – 2 cloves garlic, peeled & chopped
- 1-inch knob of fresh ginger, rated
- 1 teaspoon EACH: turmeric and paprika (or smoked paprika)
- 1/2 teaspoon cumin
- 1/2 a head of cabbage, sliced thin and chopped (about 6 cups)
- 1/2 teaspoon salt (or to taste)
- 1 cup peas (fresh or frozen)
- 1/4 – 1/2 cup chopped tomatoes
- Optional: powdered hot chiles (green or red) – cayenne would work
Instructions
- If using the lentils (or split peas), in a small mixing bowl, pour boiling water over the lentils and let soak for 15 – 30 minutes (longer if using split peas).
- Meanwhile, chop the vegetables and gather ingredients. Heat a large saute pan with a lid over medium heat and add the oil or ghee.
- Stir in the onion and saute until soft and translucent. Add the garlic, ginger, and seasonings and heat until fragrant, then stir in the cabbage.
- If using lentils: strain the water from the lentils, reserving 1/2 cup of the liquid. Put the lentils and reserved liquid into the pot with the cabbage mixture. Sprinkle with salt and stir.
- Cover and cook for 10 – 20 minutes, or until the lentils and cabbage are tender, uncovering to stir fairly frequently. Close to the end, stir in the peas, tomatoes and hot pepper powder to taste. Taste and adjust salt or other seasonings. If desired, garnish with cilantro or mint and enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.