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CABBAGE STIR FRY WITH MUSHROOMS AND LENTILS centered hero view, clean and uncluttered
Yesica Andrews

Easy Cabbage Stir Fry with Mushrooms and Lentils Recipe

This Easy Cabbage Stir Fry with Mushrooms and Lentils is a delightful combination of crisp cabbage, hearty mushrooms, and protein-packed lentils, all brought together with a flavorful sauce featuring a hint of sweetness and a spicy kick. It’s a quick and satisfying dish perfect for a wholesome meal any day of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 374
Ingredients Method Notes

Ingredients
  

  • 14 oz Cabbage
  • 9 oz Button mushrooms
  • 4 oz Brown lentils (canned)
  • 1 Carrots (medium)
  • 1 Onion (medium)
  • 2 Tbsp Coconut oil
  • ⅓ cup Vegetable broth
  • ⅓ cup Soy sauce
  • 1 Tbsp Rice vinegar
  • 1+½ Tbsp Maple syrup
  • 2 Tbsp Cornstarch
  • ¼ tsp Sriracha (or any other chili paste)
  • 1 Tbsp Ginger powder
  • 3 cloves Garlic
  • 4.5 oz Rice (cooked)

Method
 

  1. In a small bowl, combine vegetable broth, soy sauce, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic; whisk until the sauce is smooth.
  2. Warm a wok or a large non-stick skillet over medium heat and add coconut oil. Once melted, stir in sliced onion and sauté until they become translucent, about 2 to 3 minutes.
  3. Add the sliced mushrooms, shredded cabbage, and thinly sliced carrots to the pan. Stir-fry everything over medium-high heat for 5 to 6 minutes, keeping the vegetables moving constantly. Season with salt and freshly ground black pepper.
  4. Stir in the canned lentils along with the prepared stir-fry sauce (give it a quick whisk again before pouring it in), then reduce heat slightly and simmer while stirring for about 2 minutes, allowing the sauce to thicken and coat the ingredients.
  5. Serve the stir-fry hot over cooked rice and garnish with chopped spring onions if available.

Notes

  • For best results, prepare all vegetables before starting to cook since stir-frying requires quick cooking at high heat. This dish stores well in the refrigerator for up to 3 days and reheats beautifully on the stovetop or microwave.