Lentil cabbage miso bake with roast vegetables
by
With Christmas day over, you may have a selection of cooked and roast vegetables amongst your leftovers. Don't let them go to waste. Monica has some tasty ideas for them, including a recipe for roast potato, lentil and miso bake.
Ingredients
- red lentils , cooked (225-300g)
- leftover roast vegetables , carrots, parsnips, potatoes and onions are great here, but anything goes - swede, butternut squash, fennel, turnip
- cabbage , or kale, shredded - you can used leftover, or raw works well too
- olive oil
- white miso
- salt
- black pepper
Method
1
Preheat the oven to 180°C/gas mark 4
2
Mix the lentils with the roast veg and a big spoonful of miso and a few grinds of black pepper. Have a taste and add more miso, salt or pepper if you'd like
3
In a separate bowl, toss the cabbage or kale with a little bit of olive oil
4
Put the lentil mixture into a well-greased casserole dish and top with the cabbage or kale
5
Bake for about 30 minutes, until the dish is heated through and the cabbage is browned and crispy on top. (Check the casserole about halfway through to make sure the cabbage isn't burning - if so, cover with tinfoil)
Discover more:
Go to Comments
Lentil cabbage miso bake with roast vegetables
