Roasted Lentils with Cabbage

Ingredients

• Puy or green lentils 200g
• Hispi or savoy cabbage 1 small (approx. 500g)
• Red onion 1 medium
• Garlic cloves 2
• Fresh ginger 1cm piece
• Soy sauce (or tamari for gluten-free) 3 tbsp
• Mirin 2 tbsp
• Toasted sesame oil 1 tbsp
• Rice vinegar 1 tbsp
• Vegetable oil 2 tbsp
• Spring onions, sliced (for garnish) 2
• Toasted sesame seeds (for garnish, optional) 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Rinse the lentils thoroughly under cold water. Place them in a saucepan, cover with plenty of cold water, and bring to the boil. Reduce the heat and simmer for 15-20 minutes until tender but still holding their shape. Drain well.
3. While the lentils cook, prepare the vegetables. Halve and core the cabbage, then cut into 2cm wedges. Peel and thinly slice the red onion. Peel and finely chop the garlic and ginger.
4. In a large baking tray, toss the cabbage wedges and sliced red onion with the vegetable oil, soy sauce, mirin, and rice vinegar. Spread them out in a single layer.
5. Roast the cabbage and onion for 20 minutes, or until starting to soften and caramelise.
6. Add the drained lentils to the baking tray with the cabbage and onion. Toss everything together. Return to the oven for another 10-15 minutes, until the lentils are slightly crisped and the vegetables are tender.
7. Stir in the toasted sesame oil and chopped garlic and ginger. Cook for a final 2-3 minutes until fragrant.
8. Serve the roasted lentils and cabbage hot, garnished with sliced spring onions and toasted sesame seeds, if using.