Roasted red cabbage with balsamic lentils

Name: Roasted red cabbage with balsamic lentils
Prep time: 45 min
Total time: 80 min
Yield: 4
Ingredients: 150 g plain yoghurt; 1 onions; 250 g red cabbage; 2 garlic cloves; 50 g walnut kernels; 4 tbsp balsamic vinegar; 5 ½ tbsp olive oil; 150 g green lentils; 2 tsp vegetable bouillon powder; ½ tsp salt; 2 tsp lemon juice; a little pepper

main dish winter winter

Total: 1 hr 20 min. | Active: 45 min.

vegetarian

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Whether you serve it as a starter or a main, this roasted red cabbage with lentils is a delicious vegetarian dish. The red cabbage should have a slight bite to it. That goes for the lentils, too. The plain yoghurt is used to make a spicy dip and complements the red cabbage and lentils beautifully.

Nadja - LouMalou

Ingredients

for 4 person

Balsamic lentils
150 g	green lentils
	salted water, boiling
4 tbsp	balsamic vinegar
5 tbsp	olive oil
2 tsp	vegetable bouillon powder
1	onion, finely chopped

Red cabbage
250 g	red cabbage, cut into slices approx. 1 cm thick
½ tbsp	olive oil
2	garlic cloves, squeezed
¼ tsp	salt

To roast
50 g	walnut kernels

Yoghurt dip
150 g	plain yoghurt
2 tsp	lemon juice
¼ tsp	salt
a little	pepper

How it's done

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.

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