Ethiopian atakilt wat with cabbage, potatoes, carrots and lentils

Ingredients

For 1 serving

• Cabbage200 g
• Potatoes150 g
• Carrots100 g
• Cooked lentils150 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Cumin0.5 teaspoon
• Extra virgin olive oil12 g
• Saltto taste

In season: October – March

Method

1. Finely chop the onion and garlic and grate the peeled ginger; peel the potatoes and carrots and cut them into roughly 2 cm chunks; shred the white cabbage.
2. Heat the extra virgin olive oil in a lidded saucepan over medium heat and fry the onion, garlic and ginger with the turmeric and cumin for 5 minutes, until the onion is soft and golden.
3. Add the carrots and potatoes with half a glass of water and salt, cover and cook over medium-low heat for 10 minutes.
4. Add the cabbage, stir well to coat it in the spices, cover and cook for 15 more minutes, stirring now and then, until all the vegetables are tender and the pan is almost dry.
5. In the last few minutes warm the cooked lentils in a small pan with a splash of water and a pinch of salt for 3 minutes, until hot, and serve them beside the vegetables.