Roasted red cabbage with balsamic lentils
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Ingredients
| 150 g | green lentils |
| salted water | |
| 4 tbsp | balsamic vinegar |
| 5 tbsp | olive oil |
| 2 tsp | vegetable bouillon powder |
| 1 | onion |
| 250 g | red cabbage |
| ½ tbsp | olive oil |
| 2 | garlic cloves |
| ¼ tsp | salt |
| 50 g | walnut kernels |
| 150 g | plain yoghurt |
| 2 tsp | lemon juice |
| ¼ tsp | salt |
| a little | pepper |
Preparation Steps
- 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.
Serves
- 4 persons
Time
- Preparation:
- Total: