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Crispy Lentils with Roasted Cabbage and Creamy Mashed Potatoes
40 minServes 4Nutri-Score B€
B
40 min
40 minCrispy Lentils with Roasted Cabbage and Creamy Mashed Potatoes
what you need
Ingredients
potatoes (peeled and cut into chunks)Produce1.2 kg
butter (for the mash)Dairy60 g
whole milkDairy180 ml- green cabbage (half a large head, thinly sliced)Produce1 piece
canned lentils (drained and rinsed (2 cans))Pantry800 g
garlic (cloves, minced)Produce3 pieces- fresh parsley (chopped)Produce15 g
lemon or lime (juiced (half to one))Produce1 piece
olive oil (for roasting)Pantry30 ml
saltSpices5 g
black pepperSpices2 g
water (for the pressure cooker)Beverages240 ml
per serving
Nutrition
467kcal
- Carbs
- 66 g
- Proteins
- 16 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Pressure cooker- Potato masher
Colander
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C / 400 °F.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Mash the potatoes
- Mash the drained potatoes with butter, milk, salt and pepper.
- Adjust the milk for your preferred texture.
- Step 6
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.
- Step 7
Serve
- Spoon the creamy mashed potatoes onto a plate and top with the crispy lentils and cabbage.
most cooked first