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Warm Lentil and Charred Cabbage Bowls with Feta

Searing cabbage wedges gives them browned edges and a tender center. Warm lentils catch the lemon dressing while feta adds a salty finish.
Print Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Servings: 2 servings
Calories: 374
Ingredients Method Notes

Ingredients
  

  • 320 g cooked green or brown lentils drained
  • 340 g green cabbage cut into thin wedges
  • 14 g olive oil
  • 60 g feta crumbled
  • 25 g lemon juice
  • 8 g Dijon mustard
  • 45 g water
  • 1 g fine salt

Method
 

  1. Heat half the oil in a wide skillet over medium-high heat. Salt the cabbage and sear on both cut sides, about 3–4 minutes per side.
  2. Add 2 tablespoons of the water, cover and cook about 4 minutes until a knife slips through the stem end. Transfer to a plate.
  3. Add the lentils and the remaining water. Stir until hot. Whisk the remaining oil with the lemon juice and Dijon.
  4. Take the skillet off the heat, toss the lentils with the dressing and divide between bowls. Add cabbage and scatter feta over the top.

Notes

If the cabbage darkens before softening, reduce the heat during the covered step and add another splash of water.