red cabbage and beetroot lentils
How to make red cabbage and beetroot lentils recipe
Serves 2
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive or vegetable oil
½ small red cabbage, thinly sliced
2 spring onions, sliced, plus extra to garnish
1 beetroot, coarsely grated
1 teaspoon ground cumin
300 g (10 oz) canned green lentils, rinsed and drained
salt and pepper
natural or Greek yogurt, to serve
Method:
Heat the oil in a saucepan and cook the red cabbage and spring onion over a medium heat for about 5 minutes until just beginning to soften. Stir in the beetroot, then cover and cook for a further 8–10 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle over the ground cumin and stir over the heat for a minute, then add the lentils and warm through. Season to taste, then spoon into 2 dishes and serve with a dollop of yogurt and extra sliced spring onions.
For fruity braised red cabbage, heat 2 tablespoons olive or vegetable oil in a saucepan and gently cook 1 finely chopped red onion over a medium heat for 6–7 minutes until softened. Add 1 chopped garlic clove and 1 teaspoon ground cumin, then stir in ½ shredded red cabbage, 1 peeled and coarsely grated dessert apple and a small handful of raisins.
Cook gently for about 15 minutes, stirring frequently, until the vegetables are softened but still have some bite. Season to taste, then stir in 2 teaspoons balsamic vinegar and serve with grilled vegetarian sausages. Total cooking time 30minutes.
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| red cabbage and beetroot lentils |
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