Monday, 8 July 2013

Gratin of White Cabbage & Lentils

Not quite sure what to do with that last piece of lonely cabbage in the fridge, and that leftover parmesan? Look no further! Here's a recipe for a gratin packed full of vitamins, and it's filling too! It has quite an Italian taste to it I thought!

Gratin of White Cabbage & Lentils
(Serves 2, about 360 calories each)

70g brown or green lentils
1/2 tbsp olive oil
Half a red onion, chopped
2 garlic cloves, finely chopped
1 red pepper, chopped
1 tsp coriander
1 tsp thyme
400g chopped tomatoes
1 tbsp tomato purée
2 tsp basil
1 tsp sugar
A few drops of liquid smoke (optional)
150g cabbage, grated, or finely chopped
Salt and pepper to taste

For the topping:
20g breadcrumbs
20 g parmesan, finely grated
1 tbsp smoked paprika (optional)
1 tsp hot chilli powder (optional)
A few sprays of olive oil

- Start by boiling the lentils in some lightly salted water for about 20minutes, until tender.

- In the meantime, in a medium sized frying pan, have the oil and soften the onion and garlic for a few minutes, before adding coriander and thyme. Stir for a further couple of minutes before mixing in the tomato purée, chopped tomatoes, sugar and seasoning. Let it bubble away until it has thickened.

- Pre-heat the oven to 180°C.

- Drain the lentils and set aside, then boil the cabbage for 3-4 minites until slightly tender. Pour off the water and mix the cabbage with the tomato mixture and lentils. Tip into a small oven proof dish. Mix together the ingredients for the topping, sprinkle over and bake the gratin for 20-30minutes until golden and crisp.

- Serve with some good bread, as a side, or whatever you wish! I munched it on its own, and it made for a nice lunch!

Original source:

- Jules

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