Sort out the lentils, rinse and cook on the stove top for about half an hour until soft. Strip the cabbage leaves, rinse, shred coarsely and cook briefly in a little salted water on the stovetop. Drain, shred finely, mix into the lentils and strain.
Cut the peppers in half and pit them. Mix with garlic, basil and ginger, strain ditto.
Heat the oil and brown the onion slightly. Add a little tap water and gradually the strained ingredients. Reduce the heat and simmer for 10 to 150 minutes, stirring occasionally.
Season with salt.
Our tip: Always use fresh basil if possible!