1cup(250 mL) cooked or canned whole lentils, drained & rinsed (see notes)
freshly chopped dill & parsley, for garnish
Creamy Lemon Sauce
1/2cup(125 mL) plain Greek yogurt
1Tbsp(15 mL) mayonnaise
2clovesgarlic, minced
1Tbsp(15 mL) lemon juice
1/2tsp(2 mL) Dijon mustard
salt & pepper, to taste
Directions
Preheat grill to medium-high.
Trim the stem off the cabbage, then cut into quarters, and slice each quarter into 2-3 wedges, depending on the size of your cabbage. Place on a plate and set aside.
Mix together oil, spices, lemon juice and zest in a medium bowl. Use half of the oil mixture to brush all sides of the cabbage.
Place wedges on pre-heated grill and cook, turning occasionally, until charred and tender, 15-20 minutes.
Meanwhile, add lentils to the bowl with the remaining oil mixture and toss to coat.
Heat a large skillet over medium-high heat. Add lentils and shake the skillet to distribute the lentils into a single layer. Cook, undisturbed, for 3-4 minutes, before shaking the pan once more and cooking for another 3-4 minutes. Remove from heat, and season with more salt, if desired.
Whisk together the sauce ingredients. Taste and adjust seasonings, if necessary.
To serve, spread half the sauce on a serving platter. Add cabbage wedges on top of the sauce, and sprinkle with lentils and fresh herbs. Drizzle with remaining sauce and serve!
Notes
A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. Use 1 cup (250 mL) for this recipe and the remainder in soups, stews, salads or freeze in an airtight freezer bag to use later! To cook dry lentils, check out our website for more info!
You can make the wedges in the oven, too! Line a baking sheet with parchment paper and place prepared wedges on the baking sheet. Roast in the oven at 400°F, turning halfway, for 35-45 minutes.
Grilled Cabbage Wedges with Crispy Lentils & Creamy Lemon Sauce
Ingredients
Grilled Cabbage
1headgreen cabbage
3Tbsp(45 mL) canola oil
1/2tsp(2 mL) thyme
1/2tsp(2 mL) cumin
1/2tsp(2 mL) paprika
1/4tsp(1 mL) chili flakes, plus more for garnish
1Tbsp(15 mL) lemon juice
1tsp(5 mL) lemon zest
salt & pepper, to taste
1cup(250 mL) cooked or canned whole lentils, drained & rinsed (see notes)
freshly chopped dill & parsley, for garnish
Creamy Lemon Sauce
1/2cup(125 mL) plain Greek yogurt
1Tbsp(15 mL) mayonnaise
2clovesgarlic, minced
1Tbsp(15 mL) lemon juice
1/2tsp(2 mL) Dijon mustard
salt & pepper, to taste
1
Preheat grill to medium-high.
2
Trim the stem off the cabbage, then cut into quarters, and slice each quarter into 2-3 wedges, depending on the size of your cabbage. Place on a plate and set aside.
3
Mix together oil, spices, lemon juice and zest in a medium bowl. Use half of the oil mixture to brush all sides of the cabbage.
4
Place wedges on pre-heated grill and cook, turning occasionally, until charred and tender, 15-20 minutes.
5
Meanwhile, add lentils to the bowl with the remaining oil mixture and toss to coat.
6
Heat a large skillet over medium-high heat. Add lentils and shake the skillet to distribute the lentils into a single layer. Cook, undisturbed, for 3-4 minutes, before shaking the pan once more and cooking for another 3-4 minutes. Remove from heat, and season with more salt, if desired.
7
Whisk together the sauce ingredients. Taste and adjust seasonings, if necessary.
8
To serve, spread half the sauce on a serving platter. Add cabbage wedges on top of the sauce, and sprinkle with lentils and fresh herbs. Drizzle with remaining sauce and serve!
