Onion Cabbage and Lentils with Rice

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Votes: 2
Rating: 5
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
This will surprise your vegetarian guests and just about anyone else with it’s flavour and colour combination. A great one to make extra and enjoy the leftovers for lunch-hot or cold!



  1. 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.
  2. 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.
  3. 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
Amount Per Serving (431g)
Calories 590 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 410mg 17%
Total Carbohydrates 103g 34%
Dietary Fiber 26g 104%
Sugars 10g
Protein 34g 68%
Vitamin A 15%
Vitamin C 70%
Calcium 15%
Iron 60%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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One thought on “Onion Cabbage and Lentils with Rice

  1. Ruth J

    Thank you for this recipe! The flavors are so good! I used what I had on hand and substituted cubed tofu for lentils, sesame oil for canola, plain Ramen for rice, and the Ramen flavor packet for salt/broth, and it was yummy. Easy to make for a healthy lunch!


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