Red Lentils With Cabbage
Makes 4 Servings

1 1/4 cups red split lentils, washed until water is clear and drained well
5 cups filtered water
1 tsp ground turmeric
5 Tbsp coconut oil
2 tsp ground cumin
4 cloves garlic, peeled and finely chopped
1 onion, peeled and cut into fine slices
3 cups organic cabbage, finely shredded
1 hot green chili pepper, finely sliced
1 tsp sea salt
1 medium organic tomato, chopped
1/2 tsp fresh ginger root, finely grated

1.)  In a stock pot, add the lentils and filtered water and bring to a boil. Remove any scum/foam that collects at the top with a large spoon.  Cover, leaving the lid slightly ajar, turn heat down to low, and simmer gently for 75 minutes, stirring occasionally.  Watch the water, you may need to add a little extra.

2.)  Lentils should be tender.  When the lentils are cooked thru, add sea salt, the tomato, cumin, turmeric and ginger to the pot.  Stir to combine.  Cover and cook thru another 10 minutes.

3.)  Meanwhile, in a large skillet, heat the coconut oil over Medium heat.  Saute the garlic, onion, cabbage and green chilies for about 10 minutes or until softened and slightly browned.  Remove from heat.

4.)  Add the cabbage mixture and any remaining oil in to the lentils.  Stir to mix and bring to a simmer.  Simmer uncovered for 2 to 3 minutes until heated through.  Ready to serve!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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