Roasted cabbage and lentils

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  • 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.

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