Gluten-Free Cabbage And Lentil Bake Recipe

About this recipe

A hearty and healthy dinner option featuring tender cabbage, protein-packed lentils, and a flavorful tomato base. Perfect for those seeking a gluten-free solution.

Ingredients

• 1 pc Cabbage Red
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 200 g Hommade Tomato Puree

Instructions

1. 1. Chop 1 medium cabbage into small pieces and steam for about 5 minutes. Drain and transfer to a large baking dish.
2. 2. Heat a skillet over medium heat and add 1 tbsp olive oil. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. 3. Add 1 cup cooked kabuli chana to the skillet and stir to combine with the onions. Cook for 2-3 minutes.
4. 4. Stir in 1/2 cup uncooked rice, 1 can (400 ml) tomato puree, and 1 can (400 ml) water. Bring the mixture to a boil.
5. 5. Pour the lentil and tomato mixture evenly over the steamed cabbage in the baking dish. Cover the dish with foil.
6. 6. Bake in a preheated oven at 350°F (175°C) for 1 hour. Remove from the oven and let rest for 5 minutes before serving.