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red lentil puree with roasted red cabbage and cranberries

Red Lentil Puree with Roasted Red Cabbage and Cranberries

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 cabbage, tangy cranberries and crunchy walnuts for a flavorful experience that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Eastern Europe, Ukrainian
Servings 4 portions
Calories 220 kcal

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 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 step is optional.
  • Cooking Instructions for Roasted Red Cabbage
    Preheat 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.

Notes

Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Read the post above for the serving suggestions.

Nutrition

Serving: 1portionCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 2gFiber: 8gSugar: 6g
Keyword cabbage, dairy-free, healthy, healthy lunch, plant-based, plant-based recipes, red lentils, vegan, vegan recipes, vegetarian, vegetarian recipes
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