For 4 people

150 g of green lentils from Puy
1/2 green cabbage
1 small carrot
2 onions
2 cloves of garlic
1/2 cube of vegetable stock
1 tablespoon of tomato paste
3 tablespoons of fresh cream
1 tablespoon of curry powder
Salt and pepper
A little olive oil

Peel the carrot and cut it into small sticks
Peel and chop the onion
Pour the lentils into the casserole for a few minutes
Add onion and carrot
Pour water over the lentils (5 times their volume)
Close the cooker and cook for 8 minutes from the time the valve is turned.
Drain and salt
Wash the cabbage, cut it into strips

Heat the oil, add the second chopped onion

Brown it and add the cabbage

Mix well and fry over low heat for a few minutes

Add minced garlic and curry powder

Mix again

Dilute the tomato cube and concentrate in 10 cl of water
Pour over the cabbage, add a little pepper and cook over low heat until the cabbage becomes tender.

Add the lentils, stir and add the fresh cream

Stir, heat for a few more minutes to warm up the lentils.

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