Lentil Pan with Savoy Cabbage and Yogurt

Ingredients

• 250 g red lentils
• Salt
• 400 g savoy cabbage
• 1 red chili pepper
• 2 tbsp plant oil
• 500 g yogurt (1.5% fat)
• Pepper (freshly ground)
• 1 pinch sugar
• 0.5 lemon (juiced)

Instructions

1. 1.

   Wash the lentils, drain them in a sieve, and cook in boiling salted water for 15-20 minutes until al dente.

2. 2.

   While the lentils cook, wash the savoy cabbage, halve it, cut out the core, and slice into fine strips. Wash the chili pepper and cut diagonally into rings.

3. 3.

   Heat oil in a pan and sauté the cabbage strips with the chili rings for 4-6 minutes.

4. 4.

   Add the cooked lentils to the pan and stir briefly.

5. 5.

   Whisk yogurt with salt, pepper, a pinch of sugar, and lemon juice; fold it into the lentil-cabbage mixture and season to taste. Serve portioned in four bowls.