Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 portions

Ingredients

  • 1 tbsp Canola Oil
  • 1 Onion chopped
  • 4 cups Cabbage thinly sliced
  • 4 cloves Garlic minced
  • 1 tsp Cumin Seeds
  • 1/2 tsp Tumeric ground
  • 1 can Lentils (19 oz) drained and rinsed
  • 1 Tomato chopped
  • 1/2 tsp Salt
  • 3/4 cup Basmati Rice
  • 1 Cinnamon stick
  • 1 1/2 cups Vegetable Broth
  • Pinch each ground allspice and cardamom

Instructions

  • In a large skillet, heat oil over medium high heat. Cook onions and garlic, stirring occasionally for about 3 minutes or until starting to become golden. Add cabbage, cumin and turmeric. Saute for 3 minutes. Add lentils, tomato and half of the salt. Cover and cook on low for 5 minutes; keep warm.
  • Meanwhile, in a saucepan combine rice, cinnamon, broth, allspice, cardamom and remaining salt. Bring to a boil. Reduce heat to low, cover and cook for about 10 minutes or until rice is tender.
  • Spread rice onto platter fluffing with fork; remove cinnamon stick. Top with onion and cabbage mixture to serve.
Nutrition Facts
Onion Cabbage and Lentils with Rice
Serving Size
 
431 g
Amount per Serving
Calories
590
% Daily Value*
Fat
 
8
g
12
%
Sodium
 
410
mg
18
%
Carbohydrates
 
103
g
34
%
Fiber
 
26
g
108
%
Sugar
 
10
g
11
%
Protein
 
34
g
68
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
150
mg
15
%
Iron
 
10.8
mg
60
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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