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Spicy Lentil and Cabbage Stir-Fry

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A bright, hearty weeknight meal featuring tender cabbage and spiced lentils in one pan. Quick to prepare and packed with protein and fiber.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed and drained (or 2 cups cooked lentils)
  • 1 small head of cabbage (green or savoy), thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1–2 tbsp chili paste or sambal oelek (adjust to heat preference)
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • 2–3 tbsp neutral oil (sunflower, vegetable, or light olive oil)
  • Salt and pepper to taste
  • Fresh cilantro or scallions for garnish
  • Lemon or lime wedges to serve

Instructions

  1. In a saucepan, combine 1 cup lentils with 3 cups water and a pinch of salt. Bring to a simmer, reduce heat, and cook 20–25 minutes until tender but not mushy. Drain and set aside.
  2. Thinly slice cabbage and onion; mince garlic and ginger.
  3. Warm a large skillet or wok over medium-high heat. Add oil.
  4. Add onion and cook 3–4 minutes until soft. Stir in garlic and ginger for 30 seconds until fragrant.
  5. Mix in chili paste, tomato paste, cumin, and paprika. Cook 1 minute to toast the spices.
  6. Add cabbage and stir to coat with spice mixture. Cook 5–7 minutes until it softens but still has bite.
  7. Fold in cooked lentils and a splash of water or broth if the pan is dry. Cook 2–3 more minutes to marry flavors.
  8. Taste and season with salt, pepper, and a squeeze of lemon or lime. Garnish with cilantro or scallions and serve hot.

Notes

Pairs well with steamed rice, flatbreads, or a crisp green salad. Flavors deepen after sitting, making it great for leftovers.

Nutrition

Find it online: https://recipesunfolded.com/spicy-lentil-and-cabbage-stir-fry/

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