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Snack recipe · from the recipe book

Roasted Cabbage Wedges with Lentils and Maple Tahini

Charred, tender cabbage and caramelized carrots over earthy brown lentils, finished with a nutty maple-tahini drizzle and crunchy pepitas.

Roasted Cabbage Wedges with Lentils and Maple Tahini

Ingredients

  • 7¼ cups shredded500 gGreen cabbagecut into 8 thin wedges, core left on
  • 3½ medium200 gCarrotscut into sticks
  • ⅔ cup120 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • 2 tbsp25 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gTahini
  • 2½ tbsp40 gLemon juice
  • 1½ tsp10 gMaple syrup
  • 1 clove3 gGarlicgrated
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Put the lentils and 560 g of the water in a pot, bring to a boil, then simmer 20 to 25 minutes until tender; drain and keep warm.
  3. While the lentils cook, arrange the cabbage wedges and carrot on the sheet pan, brush with the olive oil, and sprinkle with the paprika, cumin, half the salt and the black pepper.
  4. Roast 25 to 30 minutes, flipping the cabbage halfway, until the edges are deeply browned and the carrot is tender.
  5. Scatter the pumpkin seeds on the pan for the last 4 minutes of roasting to toast them.
  6. Meanwhile, whisk the tahini, lemon juice, maple syrup, garlic, the remaining half of the salt and the remaining 40 g of the water into a smooth, pourable dressing.
  7. Toss the drained lentils with a quarter of the dressing and spread them on a platter.
  8. Lay the roasted cabbage and carrot over the lentils, drizzle with the remaining dressing, and top with the toasted pumpkin seeds and parsley. Serve warm.

Contains: Sesame.

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

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