Fall Flavors: Lentils with Spicy Sweet Potatoes, Cabbage, and Hazelnuts

Last week after we got home from our weekend getaway, our fridge was the emptiest it had been in awhile. Sure, there were condiments. And beer. And old kombucha that I have yet to discard. But there were no vegetables, save half a head of cabbage. We mostly ate meals we’d put in the freezer before our honeymoon, or the leftovers we’d taken from our weekend away.

But one night, I was faced with having to make dinner and no leftovers to fall back on. So out came the half head of cabbage. I also dug up some wilting parsley and a variety of nuts. Hiding in the cupboard there was a lone sweet potato. Thankfully, the pantry was stocked full of spices and legumes, so I was able to toss this easy and delicious meal together.

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Lentils with Spicy Sweet Potatoes, Cabbage, and Hazelnuts
Inspired by orecchiette with squash, chiles and hazelnuts from Eats Well With Others
Serves 2

  • Ingredients
  • 1/2 cup French lentils
  • 1 – 1.5 cups water
  • 1 onion, sliced
  • 1 medium to large sweet potato, diced
  • 1 half head cabbage, sliced
  • 1 tbsp oil of choice, divided (I used macadamia nut)
  • 1/4 cup parsley, chopped
  • 1/4 cup hazelnuts, toasted and chopped
  • 1 teaspoon chili flakes

Method

  • Preheat oven to 400 F.
  • Combine lentils and water in a pot and bring to a boil. Reduce to simmer and cook for 20  – 30 minutes until lentils are tender. Remove from heat and set aside.
  • Heat large skillet over medium heat. Add half the oil to the pan. Add sliced onions and cook until caramelized, 40 – 60 minutes.
  • Meanwhile, toss diced potato with almost all the remaining oil. Coat the cabbage slices with a thin layer of oil using a mister or a pastry brush.
  • Put cabbage and potatoes in the oven and roast, 30 – 40 minutes, until browned but not burnt.
  • When potatoes and onions are done, combine and toss with chile flakes.
  • Roughly chop roasted cabbage slices.
  • Divide lentils into two bowls. Top with cabbage and potato-onion mixture. Garnish with chopped toasted hazelnuts and parsley.

It sounds like a lot of steps, but it comes together quickly. I quite enjoyed it and think that similar simple meals will be becoming a regular part of our rotation. But next time I’ll plan for it!

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