medium beetroot, sliced to 1 cm thick
medium carrot, sliced to 1 cm thick
garlic, finely chopped
lemon, zested and juiced
Pre-heat oven to 250˚C. On an oven tray, coat medium beetroot and medium carrot with olive oil, salt, cumin seeds, and garlic, and bake until vegetables start to crisp. Remove from oven.
In a pan, bring vegetable stock and green lentils and bring to a boil. Turn down the heat and simmer until green lentils are cooked with a little bite (20 mins). Drain lentils.
dark green cabbage, roughly sliced
Boil dark green cabbage until tender (~5 mins).