Braised Green Lentils and Cabbage

A quick-to-put-together, high-fibre dish that’s full of protein and flavour. This simple recipe for braised green lentils and cabbage makes the most of seasonal produce, transforming simple ingredients into a tasty, lightly spiced meal.

At first glance, the humble cabbage might look boring, but it comes alive when cooked with spices. Packed with more vitamin C than many citrus fruits, as well as zinc, folic acid and vitamin K, cabbage is a nutritional powerhouse. Lentils too are also an excellent source of antioxidants, minerals, and plant-based protein, making the dish both healthy and satisfying.

Perfect for a quick lunch, weeknight dinner or a nourishing side.

Ingredients:

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon fennel seeds

1 teaspoon ghee

1 medium white onion, half finely sliced and other half diced

¼ teaspoon turmeric powder

¼ teaspoon dried ginger powder

1 can green lentils, drained and rinsed

¾ pointed cabbage, finely sliced

Fresh coriander or flat leaf parsley to garnish

Salt, to taste

Method:

1. In a pestle and mortar, grind the seeds.

2. Heat a steel pan and add the ghee. Once sizzling, add the seeds and heat until just fragrant.

3. Add the onion and cook on a low heat until soft and caramelised, around 10 minutes. Keep an eye on it and loosen with a splash of water if it starts to stick.

4. Stir in the salt, turmeric and dried ginger.

5. Add the lentils and cabbage stiring through until coated with the spiced onions.

6. Pour in a splash of water, cover with a lid, and let it gently cook for about 15 minutes until the cabbage is tender and lentils have absorbed the flavour.

7. Once any excess liquid has been absorbed, remove from the heat.

8. Sprinkle over the garnish and serve warm with flatbread.

Serving tip: This dish can be enhanced with a pinch of chilli flakes or brightened-up with a squeeze of lemon juice.