Roasted red cabbage with balsamic lentils
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|150 g||green lentils|
|4 tbsp||balsamic vinegar|
|5 tbsp||olive oil|
|2 tsp||vegetable bouillon powder|
|250 g||red cabbage|
|½ tbsp||olive oil|
|50 g||walnut kernels|
|150 g||plain yoghurt|
|2 tsp||lemon juice|
- Balsamic lentils
- Prepare the lentils according to the packet instructions, drain, transfer to a bowl and leave to cool. Combine the balsamic, olive oil and stock, add to the lentils along with the onion, mix.
- Red cabbage
- Place the slices of red cabbage on a baking tray lined with baking paper, brush with olive oil. Top with the garlic, season with salt.
- To roast
- Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, spread the nuts on the tray next to the red cabbage and return to the oven for approx. 15 mins.
- Yoghurt dip
- Coarsely chop the roasted nuts. Whisk together the yoghurt and lemon juice, season. Stir in the nuts. Plate up the red cabbage and lentils, serve with the dip.
- 4 persons