Preheat the oven

• Preheat the oven to 200 °C / 400 °F.

Prepare the cabbage and lentils

• On a large baking tray, toss the sliced cabbage, drained lentils and minced garlic with olive oil, salt and pepper.
• Spread everything out in an even layer.

Roast the cabbage and lentils

• Roast for about 25 minutes, stirring once halfway through, until the cabbage is tender and the lentils are slightly crispy and golden at the edges.

Cook the potatoes

• Add the peeled and chopped potatoes to the pressure cooker with water and a pinch of salt.
• Cook on high pressure for 8–10 minutes, then quick release and drain well.

Mash the potatoes

• Mash the drained potatoes with butter, milk, salt and pepper.
• Adjust the milk for your preferred texture.

Finish the lentils and cabbage

• Toss the roasted lentils and cabbage with the fresh parsley and a generous squeeze of lemon or lime.
• Taste and adjust the seasoning if needed.

Serve

• Spoon the creamy mashed potatoes onto a plate and top with the crispy lentils and cabbage.