Lentil cabbage miso bake with roast vegetables

45 minutes


  • 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


Preheat the oven to 180°C/gas mark 4
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
In a separate bowl, toss the cabbage or kale with a little bit of olive oil
Put the lentil mixture into a well-greased casserole dish and top with the cabbage or kale
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)