Golden Turmeric Lentil & Crunchy Cabbage Sauté
This budget-friendly powerhouse uses humble red lentils and seasonal cabbage to create a vibrant, protein-packed meal. It is the perfect Week 28 pick for anyone looking to eat healthily without breaking the bank, offering a satisfying crunch and warm, aromatic spices.
Ingredients
- Red lentils (dried)250 g
- Green cabbage (shredded)0.5 head
- Carrots (grated)2 pcs
- Yellow onion (diced)1 pc
- Garlic cloves (minced)2 pcs
- Vegetable stock500 ml
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Cooking oil2 tbsp
- Lemon juice1 tbsp
Instructions
Heat oil in a large pan over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic, turmeric, and cumin, cooking for another minute until fragrant.
Rinse the red lentils and add them to the pan. Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for about 10-12 minutes until the lentils have absorbed most of the liquid but still have a slight bite.
Stir in the shredded cabbage and grated carrots. Toss everything together and cook for another 5-7 minutes. The cabbage should soften slightly but retain a pleasant crunch.
Remove from heat. Stir in the lemon juice and season with salt and pepper to taste. Serve hot as a standalone bowl or with a side of rice or crusty bread.
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