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Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
Anna Lewandowska

A plate full of vegetables

A lunch plate of seven vegetable components, each prepared a different way: roasted potatoes, kale crisps, spiced yellow lentils, grated carrot, red cabbage and avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 400 g potatoes
  • pepper chilli and salt, to taste
  • 1 bunch kale for crisps
  • 150 g yellow lentils
  • 300 ml water for the lentils
  • 1 teaspoon turmeric
  • 1 tablespoon ghee butter
  • 1 teaspoon masala spice mix
  • 1 carrot grated
  • 1/4 red cabbage shredded
  • 1 avocado
  • juice of 1 lemon
  • a few drops of linseed oil

Method
 

  1. Roast the potatoes with pepper, chilli and salt at 180°C (350°F) for 30 minutes.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  2. Prepare the kale crisps.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  3. Cook the yellow lentils with water in a 1:2 proportion. Towards the end of cooking add salt, pepper and turmeric.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  4. Melt a tablespoon of ghee butter in a frying pan, add the masala spice mix, heat briefly and pour it over the lentils.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  5. Grate the carrot and shred the red cabbage, then dress both with lemon juice.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  6. Cut the avocado into pieces just before serving.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot
  7. Arrange everything on one plate and finish with a few drops of linseed oil.
    Plate with sections of roasted potatoes, red cabbage, kale, avocado, brown lentils and grated carrot

Notes

The original recipe gives no quantities. Amounts here are estimated for two servings from typical portion sizes, and so are the calories.