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Lunch recipe · from the recipe book

Charred Cabbage Wedges with Feta and Lentils

Smoky-edged roasted cabbage and sweet carrots over earthy lentils, topped with salty feta, tangy dill-mint yogurt and toasted pumpkin seeds for crunch.

Charred Cabbage Wedges with Feta and Lentils

Ingredients

  • 10 cups shredded700 gGreen cabbagecut into 8 wedges, core left on
  • 4 medium250 gCarrotscut into thick sticks
  • 1 medium110 gRed onioncut into wedges
  • ¾ cup160 gBrown or green lentils, dryrinsed
  • 3 cups700 gWater
  • 2½ tbsp35 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 1 cup sprigs8 gFresh dillchopped
  • 1½ tbsp chopped8 gFresh mintchopped
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 450°F (230°C) and line a large sheet pan.
  2. Put the lentils and water in a pot, bring to a boil, then simmer 20 to 25 minutes until tender; drain and set aside.
  3. While the lentils cook, mix the olive oil, smoked paprika, cumin, half the salt and the black pepper in a small bowl.
  4. Arrange the cabbage wedges, carrot and red onion on the sheet pan and brush them all over with the spiced oil.
  5. Roast 25 to 30 minutes, turning the cabbage once, until the edges are charred and the centers tender; scatter the pumpkin seeds on the pan for the last 4 minutes to toast.
  6. Meanwhile, stir the Greek yogurt, lemon juice, garlic, the remaining half of the salt, half the dill and half the mint into a dressing.
  7. Toss the warm lentils with half the feta.
  8. Spread the dressing on 4 plates, top with the lentils, then the cabbage wedges, carrot and onion.
  9. Finish with the remaining half of the feta, the toasted pumpkin seeds, and the remaining half of the dill and mint; serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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