Roasted cabbage and lentils

Preheat the oven to 180°C.

In a bowl, combine the tomato puree, garlic and cumin.

In an ovenproof skillet, heat half the olive oil, add the cabbage wedges, salt, cook until lightly caramelized, turning, about 10 minutes. To book.

Put the rest of the oil in the pan. Add the mixture with the tomato paste, cook 2 to 3 minutes, until it blackens slightly. Add the cabbage, a little water halfway up, salt, put in the oven, until the cabbage is tender, about 30 minutes, depending on the size of the quarters.

Meanwhile, prepare the lentils. Heat the olive oil in a saucepan, add the onion, cook for 2 minutes, add the lentils, the tomatoes, the concentrate, the broth, the vinegar, bring to the boil and cook for 15 minutes, until the lentils are tender.

Put the lentils at the bottom of the plates, place the cabbage quarters, and finish with a little yogurt.