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. Jump to Recipe Before you start Use cooked green or brown lentils. Blot the cut cabbage dry and leave some core attached so the wedges stay together. Warm Lentil and Charred Cabbage Bowls with Feta Serves 2 · Prep about 12 minutes · Cook up to 18 minutes · Allow about 30 minutes. 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 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. Add 2 tablespoons of the water, cover and cook about 4 minutes until a knife slips through the stem end. Transfer to a plate. Add the lentils and the remaining water. Stir until hot. Whisk the remaining oil with the lemon juice and Dijon. Take…

Commenting on Bubbles has been removed. Why? If you want to talk about this post, write to the author, use the comments on their blog if it has them, or reply with a "RE:" post on your own blog. Suggestions? feedback@bubbles.town