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Dinner recipe

Charred Cabbage Tomato Lentils with Crispy Potatoes

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Smoky charred cabbage and herby tomato lentils served with crisp lemony baby potatoes and parsley.

Start planningStart cookingIngredients
40 min590 kcal4 base servingsDinnerVeganGluten FreeFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: sweetheart cabbage, green lentils, baby potatoes, chopped tomatoes

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Leave the cabbage core attached so the wedges can char without falling apart.

Charred Cabbage Tomato Lentils with Crispy Potatoes plated and ready to serve.

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Ingredients

What you need

  • 800g baby potatoes
  • 1 sweetheart cabbage
  • 800g green lentils
  • 400g chopped tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 lemon
  • 30g flat leaf parsley
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

You'll also need

large roasting tin, large lidded frying pan, fine grater

Method

Step by step

Up to 8 clear steps
  1. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 1: Prepare the potatoes.
    Step 1

    Prepare the potatoes

    Heat the oven to 230C/210C fan/gas 8. Halve the baby potatoes, spread them over a large roasting tin and toss with 1 tablespoon olive oil, 0.5 teaspoon salt and half the black pepper.

    5 min
  2. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 2: Roast until crisp.
    Step 2

    Roast and continue the prep

    Roast the potatoes for 25 to 28 minutes. While they roast, continue immediately with steps 3 to 6, turning the potatoes after 15 minutes; they should finish alongside the lentils, deep golden at the edges and tender when pierced with a knife.

    28 min
  3. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 3: Prepare the cabbage and lentils.
    Step 3

    Prepare the cabbage and lentils

    Cut the cabbage into eight wedges through the core so they hold together. Drain and rinse the lentils, finely chop the onion and parsley, grate the garlic, and finely grate the lemon zest.

    7 min
  4. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 4: Char the cabbage.
    Step 4

    Char the cabbage

    Heat 1 tablespoon olive oil in a large frying pan over high heat. Add the cabbage wedges and cook for 3 to 4 minutes on each cut side until deeply browned. Transfer to a plate.

    8 min
  5. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 5: Build the tomato lentils.
    Step 5

    Build the tomato lentils

    Lower the heat to medium and add the remaining 1 tablespoon olive oil. Cook the onion for 4 minutes until softened. Add the garlic, smoked paprika and dried oregano for 1 minute, then stir in the chopped tomatoes, lentils, red wine vinegar, 0.75 teaspoon salt and remaining black pepper.

    6 min
  6. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 6: Braise the cabbage.
    Step 6

    Braise the cabbage

    Nestle the cabbage wedges into the lentils, cover and simmer gently for 8 minutes until the cabbage is tender at the centre but still holds its shape and the sauce is thick.

    8 min
  7. Charred Cabbage Tomato Lentils with Crispy Potatoes cooking step 7: Add lemon and serve.
    Step 7

    Add lemon and serve

    Squeeze 1 tablespoon lemon juice over the lentils. Divide between bowls, add the crispy potatoes, and finish with parsley, lemon zest and the remaining 0.25 teaspoon salt.

    2 min