Autumn comfort food at its very best 😋
Prep | 15 mins
Cook | 1 hr
Serves | 6
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan
INGREDIENTS
Cabbage wedges:
2 green cabbages, cut into wedges (around 6 each)
5tbsp sunflower oil
1/2 lemon, juice of
Salt and freshly ground black pepper, to season
Tomato and lentil stew:
1tbsp sunflower oil
2 brown onions, diced
2 celery sticks, finely sliced
250g red lentils, washed
1x 400g can of chopped tomatoes
2x veg stock cubes
450ml cold tap water + 50ml extra
4tbsp tomato purée
1/2 lemon, juice of
1.5tbsp red wine vinegar
Bunch of basil, finely chopped (reserve a few small leaves to serve)
Salt and freshly ground black pepper, to season
Lemony new potatoes:
750g new potatoes, washed
2tbsp sunflower oil
Zest of 2 lemons and juice of 1/2 lemon
Salt and freshly ground black pepper, to season
METHOD
Preheat your oven to 200C
Blanch the potatoes in boiling water for 12 minutes or until tender then drain and set aside to cool. Meanwhile, spread the cabbage wedges on a large baking tray, rub with the oil and lemon juice and season. Roast for 15 mins on the top shelf
Place the potatoes on a large baking tray and lightly crush with a potato masher so they open a little. Drizzle over with the oil and lemon juice, stir in the lemon zest and season
Once the cabbages are done, transfer them to the bottom shelf in the oven and place the potatoes on the top shelf. Cook for 45 mins turning everything over halfway through
Make the lentils. Heat the oil in a large saucepan and fry the onions and celery for 10 minutes or until soft. Add the lentils, chopped tomatoes, tomato purée, lemon juice, red wine vinegar and seasoning then simmer uncovered for 30 minutes. After 15 minutes stir in the extra 50ml water and the basil. Add a little more water if the mixture sticks.
Place a few spoonfuls of lentils onto each plate, add a cabbage wedge on top and garnish with a few basil leaves. Serve the potatoes on the side. Absolutely Delicious. Enjoy x
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