Lentil and Cabbage Stir-Fry – A wallet friendly meal
If you like to eat well for less, this lentil and cabbage stir-fry is for you! It’s cheap, packed with flavour, and it’s ready in less than 30 minutes! And as a bonus – it’s great for meal prep!
Serve this lentil and cabbage stir-fry with a creamy tahini sauce, chopped parsley, fresh pomegranate (or raisins) and rice for a complete and satisfying meal.
To enhance the flavours of dry spices, fry them in oil before adding the rest of the ingredients. This helps to intensify the flavours and make them more aromatic!
Lentil and Cabbage Stir-Fry – A fibre powerhouse
This meal is packed with dietary fibre, which is something most of us eat too little of. Long story short – dietary fibre are important as they keep our gut healthy and happy. They also help to keep you feeling fuller for longer by slowing down the breakdown of the food. Learn more about dietary fibre.
Rich in iron
Another added bonus with this meal is that it’s rich in iron. Iron is an essential nutrient that we need for blood cell production and iron deficiency can manifest itself in low energy levels and lethargy.
Iron found in plant-based sources are non heme iron, and are not as easily absorbed in the body. To improve the absorption of iron, pair it with vitamin C rich foods. Luckily, this meal is rich in vitamin C thanks to the cabbage and pomegranate. But if you want to ensure you get enough vitamin C, have an orange with your meal.
Meal prep it
This dish is perfect for meal prep. Divide the lentil and cabbage stir-fry together with rice (or grain of your choice) in meal prep containers. Place the tahini sauce, pomegranate and parsley in separate container and add after reheating the stir-fry.
Hungry for more lentil recipes?
- Lentil Bolognese – You won’t miss the meat in this hearty mushroom lentil bolognese.
- Lentil Salad with Mango Dressing – A veggie packed salad loaded with fresh flavours.
- Moroccan Style Lentil and Quinoa Salad – A salad big on spice, aroma and taste.
- Butternut Squash Steaks with Herbed Lentils – Make “steaks” with butternut squash. This meal is a feast for your eyes and belly.
Lentil and Cabbage Stir-Fry
- 200 grams 1 cup green lentils, uncooked
- 400 grams 5 cups shredded white cabbage (about 1/4 of a small head of white cabbage)
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 2 tbsp cumin
- 2 tbsp ground coriander
- 1 tbsp cardamom
- 1 tbsp turmeric
- 0.5 tbsp cinnamon
- 60 ml 1/4 cup tahini
- 60 ml 1/4 cup water (more or less)
- 1 garlic clove, minced
- splash of apple cider vinegar / lemon juice
- salt to taste
- 2 tbsp maple syrup /agave /honey (if not vegan)
- pomegranate arils / raisins
- flat leaf parsley
- fresh lemon juice (optional)
- Cook the lentils according to packet instructions
- Whilst the lentils are cooking, heat a pan with the oil on medium heat. Add the spices and fry for a couple of minutes. Add the onion, cook for 2 minutes and then add the cabbage and garlic and cook for around 5-6 minutes, or until the cabbage has softened.
- Make the tahini sauce by combining the tahini, sweetener, vinegar, garlic and salt. Add the water and whisk until combined. Add more water if you want a more loose consistency.
- Once the lentils are cooked, drain and add to the cabbage and fry for a minute. Add salt and pepper to taste.
- Serve the lentil and cabbage stir fry with basmati rice, tahini sauce, pomegranate / raisins and chopped fresh leaf parsley and a little bit of fresh lemon juice.
- If you don't like tahini sauce you can make a garlic and yogurt sauce. Simply mix around 200 ml / 3/4 cup of yogurt with 1 minced garlic clove, a squeeze of lemon and salt and pepper to taste.
- Cooking time will be shorter if the lentils are already cooked.
- If you can't get hold of pomegranate you can add raisins.
- Calories are an estimate of 1 serving (of a total of 4) with tahini sauce but without toppings and rice.