Napa cabbage with lentil ragu is a perfect comfort food. Napa cabbege has a mild flavor and it is delicious. The red lentil ragu is spicy and the crushed walnuts in the ragu give an great taste and texture to the dish.
Servings: 2 people
Ingredients
- ½ napa cabbage
- 100 grams red lentils
- 1 onion (diced)
- 1 teaspoon carraway powder
- ½ teaspoon Hungarian paprika powder (sweet)
- ½ teaspoon smoked paprika powder
- ¼ teaspoon crushed chilli
- 50 grams walnut (crushed finely)
- 2 tablespoon tomato passata
- ½ tablespoon sunflower (or canola) oil
- salt
Instructions
- Wash the red lentils and soak it until prep all the other ingredients.
- In a medium pan heat oil and add the diced onion and garlic. Sauté them until become golden.
- Add the red lentil and 1 cup water. Add the salt, carraway powder, paprika powder and smoked paprika powder, crushed chilli. Bring to a boil, cover it with lid and simmer until lentils are soft, about 20 minutes.
- Add walnut and tomato passata. Mix it well.
- Add the napa cabbage. Mix it well, cover it and cook it for 10 minutes.
Notes
I like to eat it with itself, but you can serve with cooked rice.