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Vegan Gluten-Free: Napa cabbage with red lentil stew

Vegan Gluten-Free: Napa cabbage with red lentil ragu

Napa cabbage with lentil ragu is a vegan gluten free comfort food. Easy to made and very delicious. The secret ingrendien is the walnut.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Hungarian
Keyword: napa cabbage, red lentil
Servings: 2 people
Author: Myreille

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 chili
  • 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.