Ingredients

• 40 gr. Cous cous
• 40 gr. Dried lentils
• 200 gr. Verza
• 2 tablespoons of tomato sauce
• 5 cl Extra virgin olive oil
• Garlic
• Novosal
• Cumin, Coriander and Curcuma
• Chili pepper

Preparation: Sauté the spices with two teaspoons of oil and garlic. Add the tomato and the boiled lentils. Add the boiled cabbage also. Cook low heat for 15 minutes. Mix the cous cous with 1 teaspoon of oil and bring to the boil 50 cl of salted water with novosal. When the fire is off, lower the cous cous, covering it with a lid. After 5 minutes add the cous cous to the lentils.

Cooking Time: 40 minutes