Chinese cabbage pan with red lentils

Name: Chinese cabbage pan with red lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Chinese cabbage (approx. 650 g); 1 red pepper; 1 Onion; 2 TABLESPOONS Soybean oil; 100 g red lentils; 1/4 l Vegetable broth; 100 g Mung bean sprouts; 3 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 7-10 Tbsp fresh oregano

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Chinese cabbage (approx. 650 g)
1 red pepper
1 Onion
2 TABLESPOONS Soybean oil
100 g red lentils
1/4 l Vegetable broth
100 g Mung bean sprouts
3 TABLESPOONS Pumpkin seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
7-10 Tbsp fresh oregano

Directions

1
Clean the cabbage and cut out the stalk. Wash the cabbage and cut into bite-sized pieces. Clean, wash and cut the peppers into strips. Peel and finely chop the onion. Fry onion and bell pepper in hot oil. Add cabbage and fry.
2
Add lentils, pour on broth and cook for about 10 minutes. Fold in pumpkin seeds. Rinse sprouts cold and let them drain. Add to the vegetables shortly before the end of the cooking time. Season Chinese cabbage pan with salt, pepper and oregano. Garnish as desired with fresh oregano