Summer is a time for grilling. These purple cabbage wedges are perfect for the light and healthy supper. Smokey and peppery taste of cabbage goes so well with lemony lentil and balances with acidity of balsamic. The sweet notes of maple and spiciness of mustard makes the perfect sauce to go with this dish.

Grilled Cabbage with Beluga Lentil and Balsamic Sauce

LETTUCE LEAF

Print Recipe Pin Recipe

Course Main Course

Ingredients

1 head purple cabbage, cut in wedges
1/2 lemon, juiced
1 tsp kosher salt
2 tsp olive oil

Beluga Lentil

1 cup beluga lentil
3 cups vegetable broth, or water
1 bay leaf
3 springs thyme
1/2 lemon, juiced

Balsamic Sauce

1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbs dijon mustard
1 tbsp maple syrup
1/2 tsp kosher salt

Instructions

Preheat the grill.
In the small mixing bowl combine 2 tsp of olive oil, lemon juice and salt.
Brush all the sides of cabbage wages with mixture and place them on the grill.
Turn the cabbage from side to side occasionally until the cabbage is charred and the center is tender.
Meanwhile, in the medium pot combine lentil and broth or water, add thyme and bay leave and bring it to boil.
Lower the heat and simmer the lentil for about 25 minutes until its tender.
When lentil is done mix it with the lemon juice.
For the sauce, add olive oil, balsamic vinegar, mustard, maple syrup and salt to the mason jar.
Close the lid and shake well.
Remove cabbage from the grill.
Place some beluga lentil on the plate, top it with a wedge of cabbage, drizzle it with sauce and fresh thyme leaves.
Serve immediately and enjoy!