Carrot Cabbage Recipe with Lentil Sauce

Ingredients

( for 4 people )

1 medium cabbage
2 bay leaves
50 g carrots
150 g red lentils
90g spring onions, trimmed and chopped
40 gr İçim Labneh Cheese
50 gr İçim Butter
A sprig of fresh thyme
A pinch of cilantro, chopped
A pinch of parsley, thinly born
1/2 lemon, sliced
Salt, black pepper

Preparation

Melt 30 g of İçim Butter in a saucepan. Fry the spring onions with a little thyme and bay leaves. Add the lentils you kept in water overnight and cook for 1 more minute, stirring. Stir in cilantro. Cover and continue cooking for 35-40 minutes.

Slice the carrots. Cut the cabbage in half and sort and wash. Boil water in two separate saucepans. Throw carrots and lemon slices in one and boil for 10 minutes. Throw the cabbage in the other and boil for 3-4 minutes. Remove them from the water by draining them both. Remove the bay leaf from the lentil mixture and pass the mixture through the mixer to obtain a coarse sauce. Adjust salt and pepper.

Add the Labneh Cheese, thyme and parsley and mix. Put the sauce you prepared with cabbage, carrots and lentils in a deep bowl and mix. Let it rest for 1 minute and serve.