Charred Cabbage with Lentils and Green Tahini
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.
  • 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)
  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