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Stewed Lentils with Oven-Roasted Cabbage

A pan of stewed lentils with oven roasted cabbage folded in then parsley sprinkled on top.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 20 minutes

Total Time: 40 minutes

Ingredients

Stewed Lentils

  • 1 cup minced onions

  • 1½ tablespoons finely chopped garlic

  • ⅓ cup dry white wine

  • 1 tablespoon tomato paste

  • 2 teaspoons vegetable bouillon powder or 1 cube, mashed with a fork

  • 2½ teaspoons coarsely chopped thyme leaves

  • 1 teaspoon finely chopped rosemary

  • ½ teaspoon fine sea salt

  • 2 cups canned chopped tomatoes with their liquid

  • 2 teaspoons finely grated lemon zest

  • 1½ teaspoons lemon juice

  • 1 cup Puy lentils

  • 3 cups water

Oven-Roasted Cabbage

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon agave syrup

  • ½ teaspoon fine sea salt

  • ¼ green cabbage, core removed and cut into 2-inch pieces

  • 2 tablespoons flat-leaf parsley

Instructions

Preheat the oven to 425˚F.

Heat a generous film of oil in a large saucepan over medium-high heat. Sauté the onion until almost tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Pour in the wine and cook until reduced and the onions are glazed, about 3 minutes. Stir in the tomato paste, bouillon powder, thyme, rosemary, and salt, followed by the tomatoes and their liquid, the lemon zest and juice. Stir to combine. Lastly, stir in the water and the lentils. Bring to a simmer and continue to cook, maintaining a simmer, until the lentils are tender, 30 to 40 minutes. (Cooking time on lentils may vary considerably, depending on their freshness. Start checking at 20 minutes.)

Meanwhile, in a baking dish (or in a small bowl and then transfer), whisk the olive oil, agave syrup, and salt together. Add the cabbage to the oil mixture, and toss to coat. Bake, turning once or twice, until the cabbage is tender, with some browning on the edges, about 20 minutes.

Stir the cabbage into the lentils, transfer to a serving bowl, and sprinkle with the parsley.