Lentils with Red Cabbage, Shiitake and Onions

This is a quick and easy dish that can be a side, or your main course if you're vegan/vegetarian. The ingredients are natural sources of fiber, iron and protein.

Lentils with Red Cabbage, Shiitake and Onions

1 C Green Lentils

1 Yellow Onion, quartered and sliced

1 C Red Cabbage, sliced the same size as the onions

8 Shiitake mushrooms, stems removes and tops sliced

2 cloves of Garlic, finely sliced

3-4 TBS Tamari

1 Bay leaf

4-5 TBS of Organic Extra Virgin Olive Oil

Salt and Pepper

Rinse the lentils and put them in a small sauce pan with the bay leaf. Cover with water, about an inch or so above the lentils and bring to a boil. Reduce heat and simmer for about 20 minutes.

In the mean time, add the olive oil, onion, cabbage, mushrooms and garlic to a large fry pan with a lid. Season with salt and pepper and saute over medium heat for 2-3 minutes. Reduce heat to low and cover. Allow this to braise in it's own moisture for about 10 minutes, checking towards the end to make sure it's not burning. The veggies should be lightly caramelized. 

Drain the lentils (remove the bay leaf) and add them to the veggies. Add the Tamari, stir and serve.

Serves 4 as a main dish; 6 as a side. Vegan and Gluten Free.

*Just a reminder that I use all organic ingredients. Support your local organic farms whenever possible. Say NO to GMOs!