Chinese cabbage pan with red lentils

Name: Chinese cabbage pan with red lentils
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small Chinese cabbage (approx. 750 g); 1 small red pepper; 1 onion, 3-4 tablespoons oil; 1 TEASPOON Vegetable broth (instant); 100 g red lentils; 1-2 TABLESPOONS Pumpkin seeds; 100 g Mongoose or; 7-10 Tbsp Soybean seedlings; 7-10 Tbsp separated oregano, salt, pepper; 2-3 TABLESPOONS Soy sauce; 1 TEASPOON Sambal Oelek; 7-10 Tbsp Herbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small Chinese cabbage (approx. 750 g)
1 small red pepper
1 onion, 3-4 tablespoons oil
1 TEASPOON Vegetable broth (instant)
100 g red lentils
1-2 TABLESPOONS Pumpkin seeds
100 g Mongoose or
7-10 Tbsp Soybean seedlings
7-10 Tbsp separated oregano, salt, pepper
2-3 TABLESPOONS Soy sauce
1 TEASPOON Sambal Oelek
7-10 Tbsp Herbs

Directions

1
Clean, wash and halve the Chinese cabbage. Cut the cabbage into large pieces. Clean, wash and cut the peppers into strips. Peel and chop onion
2
Heat the oil in a large frying pan (or 2 pans). Briefly sauté the onion and bell pepper in it. Steam the cabbage while turning it frequently. Deglaze with 1/4 l water. Add stock, bring to the boil. Mix in lentils. Cover and simmer for about 10 minutes
3
Roast the seeds without adding fat. Sort the sprouts, wash and drain. Add both with oregano to the vegetables shortly before the end of the cooking time. Season to taste with soy sauce, sambal oelek, salt and pepper. Garnish with herbs if necessary. Goes well with fried noodles or basmati rice