When you first go vegan (or if you’ve been too busy and over using the fake meats etc), it can be easy to fall into the “protein, starch, vegetable’ in separate corners of the plate routine.
And it can be easy for that protein to always be tofu, tempeh or fake store bought meats.
This meal is healthy, cheap and QUICK.
You can buy canned lentils, but they are one of the quickest legumes to cook and they don’t require soaking, so I really recommend cooking them yourself (way cheaper as well!). This does take a little extra time, but you don’t have to do things. so if you can allow the lentils to simmer while you do other stuff, you’re gold!
Bring some lentils to a boil, and let simmer til cooked Not sure how much? Depending on the number of people, I’d guess about 3/4 cup dry green, brown, or french lentils. NOT ORANGE. Not sure how long? after you’ve brought to a simmer taste after 10 minutes, and keep tasting until the lentils are tender, but not mushy.
Alternate option: open and drain a can of lentils
When the lentils are almost done, start preparing the main dish:
In a frying pan, heat some oil over medium heat.
Add a chopped onion (medium size)
While that is cooking, chop and add some garlic. (1-3 cloves)
While that is cooking, chop and add some bell peppers (~1 -2 peppers, I used 1.5 this time)
While that is cooking, chop some red cabbage (about 1/4 of a medium sized head)
The cabbage isn’t going to take long to cook, so wait until the bell peppers are a bit cooked, maybe 2-3 minutes, then add the cabbage.
Once the cabbage has wilted, add splashes (about a TBSP) each of Balsamic Vinegar and Extra Virgin Olive Oil and toss for another minute:
Once the EVOO and balsamic vinegar has been stirred through and heated up (it will smell awesome!), add the (dry, cooked) lentils:
Serve with a side of grains (brown rice, quinoa, farro, bulgur, whatever you got leftovers over) and a hearty drizzle of balsamic reduction.