Roasted Cabbage and Lentils – Vegetarian
A vegetarian dish with caramelized roasted cabbage, protein-packed lentils, and Greek yogurt.
Nutrition Facts
Per Serving: Calories: 390 kcal, Fat: 15 g, Sodium: 207 mg, Carbohydrate: 51 g, Protein: 17 g
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Descriptions
This vegetarian recipe combines caramelized roasted cabbage with a flavorful tomato-based lentil dish, creating a hearty, protein-packed meal. Paired with Greek yogurt for a creamy contrast, this dish is simple yet satisfying. It’s perfect for winter, providing both warmth and nourishment.
Directions
1- Preheat the oven to 350°F.
2- In a bowl, mix tomato paste, garlic, and cumin.
3- Heat half the olive oil in an oven-safe skillet. Add the cabbage wedges, season with salt, and cook for about 10 minutes, turning until lightly caramelized. Set aside.
4- Add the remaining olive oil to the skillet. Cook the tomato paste mixture for 2-3 minutes until it darkens slightly.
5- Return the cabbage to the skillet, add water halfway up the cabbage, and season with salt. Transfer to the oven and roast for about 30 minutes, until tender.
6- Meanwhile, heat olive oil in a saucepan, add onion, and cook for 2 minutes. Add lentils, crushed tomatoes, tomato paste, vegetable broth, and vinegar. Bring to a boil, then simmer for 15 minutes until lentils are tender.
7- To serve, place the lentils on plates, top with roasted cabbage, and finish with a spoonful of Greek yogurt.
Note's
- You can substitute green lentils for red if preferred, but adjust the cooking time as green lentils take longer to soften.
- For added richness, drizzle with a little more olive oil before serving.
Ingredients
- 2 tbsp tomato paste
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 green cabbage, quartered
- 3 tbsp (45 ml) olive oil
- 1 cup Greek yogurt
For the Lentils:
- 1 tbsp olive oil
- 1 onion, sliced
- 1 cup red lentils
- 1 cup crushed tomatoes
- 2 tbsp tomato paste
- 1 ¾ cups (45 cl) vegetable broth
- 1 tbsp red wine vinegar
