This tomatoey cabbage and lentil gratin is perfect as a side to sausages, chops, or grilled chicken, but it’s so hearty and comforting, it could easily be the star of the show on its own.
Throw in a jacket potato on the side, and you’ve got yourself a tasty vegetarian main. It’s super easy to whip up, and it’ll fill you up without fuss.
Proper food, done right. Enjoy!
GRATIN OF CABBAGE AND LENTILS
Serves 4
Ingredients:
140 g green or brown lentils
375 g white cabbage, shredded
25 g breadcrumbs
25 g parmesan cheese
A drizzle of olive oil
for the sauce:
1 red onion, chopped
2 cloves garlic, chopped
1 red pepper, chopped
45 ml olive oil
1 teaspoon ground coriander
2 large sprigs thyme
2 x 400g cans chopped tomatoes
1 tablespoon tomato puree
1 teaspoon caster sugar
leaves from 1 large sprig basil, roughly torn
Method:
Preheat the oven to 200C / Gas 6.
Cook the lentils in boiling unsalted water for 20-30 minutes until just tender. Drain well and set aside.
Gently fry the onion, garlic and red pepper in the olive oil until soft, about 10 minutes.
Stir in the coriander and thyme and cook for 30 seconds then tip in the tomatoes, tomato puree and sugar. Season with salt and pepper and simmer, stirring occasionally, to a thick sauce, about 15-30 minutes.
Remove the thyme and stir in the basil. Check the seasoning.
While the sauce is cooking, steam the cabbage for about 4-5 minutes, until just tender.
Mix the cabbage and lentils with the tomato sauce and spoon into a shallow ovenproof gratin dish.
Mix the breadcrumbs and cheese together and sprinkle over the top. Drizzle with a little olive oil and bake in the oven for 30-30 minutes until sizzling hot and golden.
Serve immediately.
