Lens pan

Name: Lens pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 Head Chink cabbage (approx. 350 g); 1 medium onion; 1 TABLESPOON Oil (e.g. chili oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g red lentils; 1 TABLESPOON Curry; 1/2 l Vegetable broth (instant); 1 can(s) (446 ml; 260 g by weight) Pineapple; 3-4 Stem(s) Coriander; 7-10 Tbsp Chilli powder

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1/2 Head Chink cabbage (approx. 350 g)
1 medium onion
1 TABLESPOON Oil (e.g. chili oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g red lentils
1 TABLESPOON Curry
1/2 l Vegetable broth (instant)
1 can(s) (446 ml; 260 g by weight) Pineapple
3-4 Stem(s) Coriander
7-10 Tbsp Chilli powder

Directions

1
Clean the Chinese cabbage and cut it into strips about 2 cm wide. Peel and finely chop the onion. Heat the oil in a pan and fry the Chinese cabbage strips in it. Season with salt and pepper. Take out and put aside. Sauté the onion in the frying fat, add the lentils and sprinkle with curry.
2
Deglaze with stock and simmer for 10-15 minutes. In the meantime drain the pineapple. Then cut into medium sized pieces. Wash the coriander, dab dry and remove the leaves. Add the Chinese cabbage and pineapple to the lentils about 5 minutes before the end of the cooking time. Season to taste with salt and possibly chilli, sprinkle with coriander and arrange on plates