Atkilt wot: turmeric cabbage, potatoes and carrots with lentils

Ingredients

For 1 serving

• Cabbage250 g
• Potatoes150 g
• Carrots100 g
• Cooked lentils150 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste

In season: October – March

Method

1. Peel and chop the onion and garlic, grate the ginger. Peel the potatoes and carrots and cut them into roughly 2 cm pieces; cut the white cabbage into roughly 1 cm strips.
2. Heat the oil in a casserole over medium heat and fry the onion, garlic and ginger with the turmeric for 4–5 minutes, until the onion is soft and golden.
3. Add the carrots and potatoes, a generous half glass of water and a pinch of salt, cover and cook over medium-low heat for 10 minutes.
4. Add the cabbage, stir, cover again and cook for another 15 minutes, stirring now and then, until the cabbage has wilted and the potatoes are fork-tender.
5. Add the drained cooked lentils, heat for 2–3 minutes, adjust the salt and serve.