Cabbage and lentil stir fry

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a common substitute, while green onions add a similar freshness.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can provide heat without the cost of specialty spices.

Boil 1/2 cup of lentils in water on high heat for 10-15 minutes until tender.

Chop an onion, mushrooms, fresh garlic, and fresh ginger.

Shred the cabbage into smaller pieces.

Heat 3 tablespoons of canola oil in a large skillet over high heat.

Add the chopped onion and mushrooms to the skillet and stir-fry.

Add the fresh garlic and ginger to the skillet and stir-fry.

Once the lentils are tender, drain them and set aside.

Add the shredded cabbage to the skillet and stir-fry until it starts to wilt.

Incorporate the drained lentils into the skillet and mix well.

Taste the mixture and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens