Charred Cabbage with Lentils and Green Tahini
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Smoky red cabbage wedges with lentils and sumptuously creamy green tahini. Serve this vegan, gluten free, flavor-packed dish as an appetizer, side, or plant-powered main.
Ingredients
  • ¼ cup dried black lentils, rinsed
  • 1 cup unsalted vegetable stock
  • 1 small head red cabbage
  • 3 Tbsp. extra-virgin olive oil
  • ½ tsp. sea salt, divided
  • ¼ tsp. freshly ground black pepper, divided
  • ¼ cup tahini (I recommend Soom brand)
  • ½ cup fresh basil
  • 3 Tbsp. filtered water
  • 2 Tbsp. fresh lemon juice
  • 1½ tsp. pure maple syrup
  • 1 clove garlic
  • ¼ tsp. cumin
  • 2 Tbsp. finely chopped pine nuts (optional)
Instructions
  1. Combine lentils and stock in a saucepan and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 40 to 45 minutes or until lentils are tender.
  2. Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Brush all sides evenly with 2 Tablespoons of the oil. Season with ¼ tsp. of the salt and ⅛ tsp. of the black pepper.
  3. Heat remaining 1 Tablespoon oil in a grill pan or cast iron skillet over medium-high. Cook cabbage wedges for 5 to 7 minutes, or until the edges are blackened and the cabbage is beginning to soften. Flip each wedge over, and cook for an additional 5 to 7 minutes. Remove the cabbage when it is beginning to wilt, but still firm in the middle. Transfer to a platter.
  4. While cabbage cooks, place remaining ¼ tsp. salt, ⅛ tsp. black pepper, tahini, basil, filtered water, lemon juice, maple syrup, garlic, and cumin in a blender. Blend until smooth. If sauce is too thick, add 1 additional tablespoon filtered water.
  5. Spoon lentils over cabbage wedges. Drizzle green tahini overtop. Garnish with chopped pine nuts and fresh herbs, if desired.
Recipe by Dishing Out Health at http://dishingouthealth.com/charred-cabbage-lentils-green-tahini/