Italian Style Roast Cabbage Wedges With Tomato Lentils Recipes

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
• For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
• While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
• For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
• While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
• To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTIL, CABBAGE AND TOMATO DAL

Steps:

• Rinse the toovar dal well with plenty of hot water.
• Place water, tumeric and dal into a pan and bring to a boil.
• Reduce heat and simmer for approximately 45 minutes. It should become very soft. (If you're using split peas or red lentils, this time might need adjusting.).
• Add the tomatoes and curry leaves to the pan and set aside.
• In another pan heat the olive oil. Add the mustard seeds and cook for a few seconds before adding the fenugreek and the curry powder.
• Now add the cabbage and onion. Cover and cook on a low heat for approximately 5 minutes.
• Now combine the contents of both pans and simmer for 20 more minutes, or until all vegetables are tender, over a low heat.
• Stir in lemon juice and season to taste.
• Serve topped with fresh corriander, either on it's own, over rice or with some roti. If you serve it with rice it'll be enough for four to five people.