Gratin of white cabbage & lentils in a Provençal sauce

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

Per serving

320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0.73 g

Latest comments and suggestions

• ange

  06 November 2007

  ange rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  19 March 2008

  sally rated and commented on this recipe

  

  Ok, fairly tasty but not so good that I would bother making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaPisa

  02 November 2008

  LisaPisa rated and commented on this recipe

  

  I thought this was OK, but for the time and effort involved in making it, not really worth it. Also NOT one for meat eaters - full-on vegetarian fodder!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laurie*

  15 October 2009

  laurie* rated and commented on this recipe

  

  Tasted yummy - hearty and warm. I added some worcestershire sauce to the tomato mixture for an extra kick though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1685/

Your binder

Ingredients

• 140g brown or green lentils
• ⅓ white cabbage , about 375g/13oz shredded
• 25g breadcrumbs
• 25g parmesan , freshly grated
• a drizzle of extra-virgin olive oil

FOR THE TOMATO SAUCE

• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 red pepper , seeded and cut into postage stamp-sized squares
• 3 tbsp extra-virgin olive oil
• 1 tsp ground coriander
• 2 generous sprigs thyme
• 2x 400g cans chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp caster sugar
• leaves from 1 large sprig basil , roughly torn up

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Super healthy

Ingredients

• 140g brown or green lentils
• ⅓ white cabbage , about 375g/13oz shredded
• 25g breadcrumbs
• 25g parmesan , freshly grated
• a drizzle of extra-virgin olive oil

FOR THE TOMATO SAUCE

• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 red pepper , seeded and cut into postage stamp-sized squares
• 3 tbsp extra-virgin olive oil
• 1 tsp ground coriander
• 2 generous sprigs thyme
• 2x 400g cans chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp caster sugar
• leaves from 1 large sprig basil , roughly torn up

Per serving

320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0.73 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk