Roasted Lentils with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Spread the rinsed lentils on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, then roast for 15-18 minutes until they begin to brown and develop a nutty flavor, stirring halfway through.

   Tip: Don't skip this roasting step—it adds incredible depth to the lentils.

2. 2

   While the lentils roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

3. 3

   Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring constantly for about 1 minute until fragrant.

   Tip: Toast the spices briefly to release their full flavor.

4. 4

   Stir in the sliced cabbage and cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and begins to caramelize at the edges. Season with salt and pepper.

   Tip: If the cabbage starts to stick, add a splash of water to deglaze the pan.

5. 5

   Once the lentils are roasted, add them to the skillet with the cabbage. Pour in the vegetable broth and bring the mixture to a simmer over medium heat.

6. 6

   Simmer everything together for 8-10 minutes, allowing the flavors to meld and any excess liquid to reduce slightly.

   Tip: The lentils should be tender but still hold their shape.

7. 7

   Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Divide the roasted lentil and cabbage mixture among four bowls, top with fresh chopped parsley, and serve warm.

   Tip: This dish pairs wonderfully with crusty bread or over quinoa for extra heartiness.