Lentil cabbage miso bake with roast vegetables

Ingredients

• 225–300 gcooked red lentils
• to tasteleftover roast vegetables, such as carrots, parsnips, potatoes and onions, or swede, butternut squash, fennel or turnip
• to tasteshredded cabbage or kale, leftover or raw
• to tasteolive oil
• a big spoonful, plus more to tastewhite miso
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (gas mark 4).

2. 2

   Mix the filling

   Combine the lentils and roast vegetables with a big spoonful of miso and a few grinds of black pepper. Taste the mixture and add more miso, salt or pepper if you like.

3. 3

   Dress the greens

   In a separate bowl, toss the shredded cabbage or kale with a little olive oil.

4. 4

   Fill the dish

   Grease a casserole dish well, spoon in the lentil mixture and spread the cabbage or kale over the top.

5. 5

   Bake until crisp

   Bake for about 30 minutes, until the centre is heated through and the greens are browned and crisp on top. Check halfway through; if the topping is getting too dark, cover the dish with foil.

What is a lentil cabbage bake?

This is a practical, home-style bake rather than a dish tied to one particular culinary tradition. It brings together cooked lentils, roast vegetables and greens in one casserole, with miso giving the filling a savoury, rounded flavour.

Leftovers: The recipe is designed to make use of vegetables already cooked, so the mix can change with what you have. A crisp layer of cabbage or kale gives the soft filling a contrasting finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 16g protein, 53g carbs, 6g fat.

The lentils provide most of the protein and carbohydrate, while potatoes and other roast vegetables add further carbohydrate. Olive oil and any oil already used to roast the vegetables contribute most of the fat; serve with a fresh salad or extra greens to balance the plate.

Build a balanced filling

Lentils: Use cooked lentils so the oven time is focused on heating the casserole and browning the topping. The recipe allows 225–300 g, making it easy to use the amount you have.

Vegetables: Chop large pieces into bite-sized chunks so they are easy to portion and warm evenly. Roast potatoes, roots and squash all work, as do other cooked vegetables.

Season with miso

Miso: Stir a big spoonful through the filling first, then taste before adding more. Miso can be salty, so check the flavour before seasoning with additional salt.

Pepper: A few grinds add a gentle warmth that complements the sweet notes of roast roots. Adjust it along with the miso after tasting the mixture.

Keep the topping crisp

Oil: Toss the shredded cabbage or kale with just a little olive oil so it is lightly coated. This helps the leaves brown as they bake.

Foil: Check the top after about 15 minutes. If it is browning too quickly, cover the dish loosely with foil for the rest of the bake.

Check when it is ready

Centre: The lentil mixture should be hot all the way through after about 30 minutes. If the vegetables and lentils went into the dish cold, allow extra time and check the centre before serving.

Top: Look for browned, crisp edges on the cabbage or kale. The exact browning time can vary depending on the dish and how finely the greens are shredded.

Serve it simply

Sides: Serve the bake on its own or alongside a fresh green salad for a lighter contrast. A spoonful of yoghurt is another easy accompaniment if you want something cool and creamy.

Portions: Let the casserole rest briefly after baking so it is easier to serve. Divide it into four portions, aiming to include both the lentil filling and some crisp topping in each.

Recipe notes & tips

• Cut large leftover vegetables into similar-sized pieces so they warm through more evenly.
• Start with one big spoonful of miso and taste the filling before adding more.
• Season cautiously with salt because miso may already make the mixture salty.
• Use a casserole dish that holds the filling in a reasonably even layer.
• Check the topping halfway through baking and cover it with foil if it is browning too fast.

Variations

• Use kale: Swap it for the cabbage and shred it finely so it can crisp on top.
• Mix the roots: Combine whatever roast carrots, parsnips, swede or squash you have.
• Add fennel: Fold in leftover roast fennel for a fragrant variation.
• Make it pepperier: Add extra black pepper to the filling after tasting.
• Use raw greens: Shred fresh cabbage or kale and toss it with oil just before topping the dish.

Common mistakes to avoid

• Adding too much salt: Miso can be salty, so taste the filling before seasoning further.
• Leaving large vegetable chunks: Cut them smaller so each portion is easy to serve and warm.
• Skipping the oil on the greens: Toss them with a little oil so the topping can brown.
• Letting the topping burn: Check halfway through and cover with foil if it is darkening too quickly.
• Serving before it is hot through: Check the centre, especially if the filling started cold.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout; the topping may soften, but a brief uncovered spell can help it crisp again.

Frequently asked questions