Onion Cabbage and Lentils with Rice

Name: Onion Cabbage and Lentils with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Aug 21, 2016

Onion Cabbage and Lentils with Rice

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!

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Side Dishes

Servings portions

Calories 590 kcal

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.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 431gCalories: 590kcalCarbohydrates: 103gProtein: 34gFat: 8gSodium: 410mgFiber: 26gSugar: 10gVitamin A: 750IUVitamin C: 57.8mgCalcium: 150mgIron: 10.8mg

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