Onion Cabbage and Lentils with Rice
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!
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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