Cabbage and Lentil Stir-Fry with Rice
A hearty and budget-friendly cabbage and lentil stir-fry served over fluffy white rice, perfect for a satisfying lunch or dinner.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
10g protein
55g carbs
5g fat
Ingredients
For 4 servings
- 2 cups white rice
- 4 cups water
- 2 tablespoons cooking oil
- 1 onion
- 2 cloves garlic
- 1/2 green cabbage
- 1 can canned lentils
- 2 tablespoons soy sauce
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the white rice under cold water and drain.
- 2
In a pot, combine the rinsed rice with 4 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and water is absorbed.
- 3
While the rice is cooking, heat 2 tablespoons of cooking oil in a large skillet over medium heat.
- 4
Chop the onion and mince the garlic. Add them to the skillet and sauté for about 3 minutes until the onion is translucent.
- 5
Thinly slice the green cabbage and add it to the skillet. Stir and cook for about 5 minutes until the cabbage starts to soften.
- 6
Drain and rinse the canned lentils, then add them to the skillet.
- 7
Add 2 tablespoons of soy sauce, and season with salt and black pepper to taste. Stir well and cook for another 3-4 minutes until everything is heated through.
- 8
Serve the cabbage and lentil mixture over the cooked white rice.
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