Quick Tomato Lentil Stew with Charred Cabbage

Directions

1. 1

   Pre-heat your oven to 180c.

2. 2

   Slice the cabbage into quarters (through the root so it holds together).

3. 3

   On a pre-heated griddle pan, add the slices and olive oil and salt. Char on all sides then add them to a high sided baking tray.

4. 4

   Drizzle a little more oil over then roast for approximately 25 minutes or until soft on the inside and charred on the outside.

5. 5

   Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.

6. 6

   Add the garlic and fry for 30 seconds more then add the spices.

7. 7

   Next add the tomatoes and cook down for 5 minutes or so until soft.

8. 8

   Now add the sun dried tomato paste and lentils to the pan and simmer for a further 2-3 minutes.

9. 9

   Turn off the heat and stir the fresh mint & season well.

10. 10

    Serve the stew with the charred cabbage on a bed of creamy hummus. Top with mint sauce and balsamic.