Welcome to NutriQuorum! Today, I’m excited to share a recipe that’s both comforting and elegant: Red Lentil Puree with Roasted Red Cabbage and Cranberries. This dish combines hearty red lentils with caramelized red cabbage, tangy cranberries and crunchy walnuts for a flavorful experience that’s perfect for any occasion.
Ingredients for Red Lentil Puree & Roasted Red Cabbage
- 1 cup red lentils
- 1 carrot (grated or cubed)
- 1 medium onion (diced)
- 2 cups vegetable broth
- 1 tablespoon of ghee (for red lentil puree); or use oil instead
- 1-2 tablespoon of avocado oil (for roasted red cabbage)
- 1/4 head of medium red cabbage
- 1/2 tsp of garlic powder
- 1/4 tsp smoked paprika powder
- Salt and pepper to taste
- Greek yogurt, coconut cream, or cream cheese (optional)
- Walnuts and cranberries for serving
Cooking Instructions for Red Lentil Puree
Rinse the red lentils thoroughly under cold water. Peel and chop (or grate) the carrot, and dice the onion.
In a medium saucepan, heat the avocado oil or ghee over medium heat. Add the chopped onion and carrot, and sauté until they begin to soften, about 5 minutes.
Stir in the rinsed red lentils, vegetable broth, a pinch of garlic powder, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 15-20 minutes or until the lentils are tender.
Once the lentils are cooked, remove the saucepan from the heat. Use an immersion blender or transfer the mixture to a blender (be cautious as the mixture will be hot) and blend until smooth and creamy. If needed, add more vegetable broth or water to achieve your desired consistency. Sometimes, I skip using a blender because red lentils tend to cook very well on their own and naturally become mashy, resembling a puree.
Season the puree with salt and pepper to taste. Keep warm until ready to serve.
For a creamier texture, stir in a dollop of Greek yogurt, coconut cream, or cream cheese into the red lentil puree just before serving. This is optional.
Cooking Instructions for Roasted Red Cabbage
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the red cabbage into thick wedges, about 1,5 cm (0,6-inch thick), and place them on the prepared baking sheet.
Drizzle the cabbage wedges with avocado oil and sprinkle them with salt, pepper, and garlic powder, ensuring they are evenly coated.
Transfer the baking sheet to the preheated oven and roast the cabbage for 20-25 minutes, or until the edges are crispy and caramelized, and the cabbage is tender when pierced with a fork.
As an option, you can roast the red cabbage along with ricotta cheese. When serving, use it as a spread for fresh bread.
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Tips and Variations
- Texture Variation: For a chunkier texture in the red lentil puree, consider reserving some cooked lentils before blending and then stirring them back into the puree for added texture.
- Flavor Boost: Enhance the flavor of the puree by adding a squeeze of fresh lemon juice or a splash of balsamic vinegar just before serving.
- Herb Infusion: Experiment with fresh herbs like thyme, rosemary, or parsley to add a burst of freshness and aroma to the dish.
- Creamy Finish: For a creamier texture, stir in a dollop of Greek yogurt, coconut cream, or cream cheese into the red lentils just before serving.
- Spice it Up: Customize the seasoning by adding your favorite spices or herbs. Cumin, coriander, chili flakes, or smoked paprika can add a delightful kick.
- Nutty Crunch: Sprinkle toasted nuts or seeds, such as almonds, walnuts, or pumpkin seeds, over the dish for added crunch and flavor.
- Serve with Grains: Accompany the dish with your favorite grains, such as quinoa, rice, or couscous, to make it a more substantial meal.
- Make it Vegan: Ensure the dish is completely vegan by using plant-based options for oil and broth, such as coconut oil and vegetable broth. Omit ghee to make it vegan.
- Make Ahead: Both the red lentil puree and roasted red cabbage can be prepared in advance and stored separately in airtight containers in the refrigerator for up to 3 days. Simply reheat and assemble when ready to serve.
More Recipes from NutriQuorum
Chickpea Sandwich for Busy Mornings
Colorful Wraps with Tofu and Beetroot
Roasted Brussels Sprouts with Soy Maple Glaze
Healthy Meatball Recipe with Cabbage
Easy and Flavorful Brown Lentil Soup
Rustic Chicory and Apple Salad with Walnuts
Oh-So-Delicious: Beet and Goat Cheese Chiabata Sandwich
Red Lentil Puree with Roasted Red Cabbage and Cranberries
Equipment
- 1 baking tray
- 1 cooking pan
Ingredients
- 1 cup dried red lentils
- 1 carrot
- 1 medium onion
- 2 cups vegetable broth recipe here
- 1 Tbsp ghee (for the puree) or oil
- 1-2 Tbsp avocado oil (for the roasting red cabbage)
- 1/4 head of medium red cabbage
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika powder
- Greek yogurt, coconut cream, or cream cheese optional
- Walnuts and cranberries for serving
- Salt & pepper to taste
Instructions
- Cooking Instructions for Red Lentil PureeRinse the red lentils thoroughly under cold water. Peel and chop (or grate) the carrot, and dice the onion.
- In a medium saucepan, heat the avocado oil or ghee over medium heat. Add the chopped onion and carrot, and sauté until they begin to soften, about 5 minutes.
- Stir in the rinsed red lentils, vegetable broth, a pinch of garlic powder, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 15-20 minutes or until the lentils are tender.
- Once the lentils are cooked, remove the saucepan from the heat. Use an immersion blender or transfer the mixture to a blender (be cautious as the mixture will be hot) and blend until smooth and creamy. If needed, add more vegetable broth or water to achieve your desired consistency. Sometimes, I skip using a blender because red lentils tend to cook very well on their own and naturally become mashy, resembling a puree.
- Season the puree with salt and pepper to taste. Keep warm until ready to serve.
- For a creamier texture, stir in a dollop of Greek yogurt, coconut cream, or cream cheese into the red lentil puree just before serving. This step is optional.
- Cooking Instructions for Roasted Red CabbagePreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Slice the red cabbage into thick wedges, about 1,5 cm (0,6-inch thick), and place them on the prepared baking sheet.
- Drizzle the cabbage wedges with avocado oil and sprinkle them with salt, pepper, and garlic powder, ensuring they are evenly coated.
- Transfer the baking sheet to the preheated oven and roast the cabbage for 20-25 minutes, or until the edges are crispy and caramelized, and the cabbage is tender when pierced with a fork.
- Serve the red lentil puree with roasted red cabbage, cranberries and some walnuts on top.