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Charred Cabbage Tomato Lentils with Crispy Potatoes
Smoky charred cabbage and herby tomato lentils served with crisp lemony baby potatoes and parsley.
40 min590 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
590 kcalEstimated 5 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 590 kcal |
| Protein | 20g |
| Carbohydrate | 66.4g |
| of which sugars | 12g |
| Fat | 21g |
| of which saturates | 5.9g |
| Fibre | 14g |
| Salt | 1g |
Cook mode
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.
Timer: 5 min