Skillet Green Lentils with Cabbage and Rice
Earthy green lentils sautéed with green cabbage, crisp broccoli florets, and fragrant dill served over whole grain brown rice.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: Norwegian
- Difficulty: Easy
- Cost: $1.30/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- Low-Fat
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- budget-friendly
Ingredients
- 2 can green lentils (cooked, rinsed and drained)
- 4 cup green cabbage (chopped)
- 4 cup broccoli florets (chopped small)
- 2 package brown rice (pre-cooked)
- 2 tablespoon canola oil
- 1 tablespoon dried dill weed
- 0.5 teaspoon ground coriander (ground)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Warm the pre-cooked brown rice according to package directions and divide evenly among 6 serving bowls.
- Heat canola oil in a large skillet over medium heat. Add the chopped green cabbage and broccoli florets, tossing to coat.
- Cook vegetables for 8 minutes, stirring occasionally, until tender-crisp and lightly golden.
- Add the green lentils, dried dill weed, ground coriander, salt, and black pepper to the skillet. Cook for 5 minutes until heated through and well incorporated.
- Spoon the savory lentil and vegetable mixture over the warm brown rice bowls.
Notes
Using pre-cooked brown rice pouches keeps the active preparation swift and under the thirty-minute weeknight limit.
Nutrition (per serving)
- Calories: 350
- Protein: 18.8 g
- Carbohydrates: 64.1 g
- Fat: 5.4 g
- Fiber: 11.5 g
- Sodium: 228 mg
- Saturated Fat: 0.3 g
- Sugar: 4.9 g