fiteatrest 
Do you know how sometimes you are craving chocolate non stop? Or, when pregnant craving apples and herring (maybe just me on that one). Lately, I’ve been craving lentils and red cabbage. I wonder what it’s telling me. A need for more quality protein and anti-oxidants? Anyone striving to be a centenarian will vouch for that, as will any nutrition and fitness coach like me. What I love about this stir-fry is the power of quality protein - lentils, a great source of fiber, folic acid and potassium, plus they’re known to reduce LDL (“bad”) cholesterol. And don’t forget the egg - nature’s amazing protein and B vitamins in one. Of course, stir fry means this is loaded with every kind of vegetable (I could find in my fridge) - don’t be afraid to use some frozen too. Let me know what you think in the comments!
Serves 4.
Ingredients:
- 2 tbsp olive oil
- 1 small onion
- 1 cup chopped mushrooms
- 3 cloves garlic
- 1 tbsp paprika
- 1 tsp grated ginger
- ¼ head red cabbage
- 1 cup lentils cooked (I use packaged steamed)
- ½ cup peas (frozen are fine) - optional
- 1 cup chopped carrots - optional
- 1 zucchini - optional
- 2 tbsp soy sauce (or more to taste)
Directions:
1. Heat a large pan on the stove. Coat with olive oil or sesame oil.
2. Chop the onion and add to the pan, stir and cook until translucent.
3. Chop the mushrooms and add to the pan, stir well. Cook until mushrooms start browning a bit. Season with paprika.
4. Mince 3 cloves of garlic and add to the pan along with grated ginger. Stir quickly.
5. Chop ¼ head red cabbage and add to the pan. Season with salt - this helps cabbage soften a little faster. Stir. At this point you can add the optional ingredients - carrots, zucchini and peas. I like to add what’s left of the veggies to clean the fridge - isn’t that the purpose of a stir-fry? I opted not to add too much, as I have been very efficient at using my veggies this week.
6. Add your cooked lentils. If you’re using the packaged cooked lentils, no need to microwave them first. You can just put in a cup right into the stir fry and mix with the rest of the ingredients.
7. Add 2 tsbp soy sauce and stir.
8. Crack 1 egg and then stir it quickly, mixing everything for a few minutes. Don’t overcook.
Enjoy! I added a few grape tomatoes - not just for looks but because a pop of vitamin C goes well with the red cabbage.
