Lentils with Braised Red Cabbage, Fennel & Quinoa

21 50 548
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Lentils with Braised Red Cabbage, Fennel & Quinoa
Health Highlights


3/4 cup Lentils, raw (for lentils)
2 tsp Extra virgin olive oil (for lentils)
3 tbsp Red wine (for lentils)
1 cup Vegetable stock/broth (for lentils, as needed)
1/2 tsp Red pepper flakes (for lentils)
1 pinch Salt and pepper (for lentils)
1 cup Quinoa, uncooked (for quinoa)
2 cup Vegetable stock/broth (for quinoa)
2 tsp Coconut oil (for quinoa)
1 pinch Salt and pepper (for quinoa)
6 cup Red cabbage (for cabbage)
2 tbsp Red wine (for cabbage)
4 tbsp Vegetable stock/broth (for cabbage)
1 bulb(s) Fennel (sliced, for cabbage)
1/2 tsp Salt (for cabbage)
1 medium Apple (for cabbage)
1 dash Cinnamon (to taste, for cabbage)
1 dash Nutmeg, ground (to taste, for cabbage)
4 tsp Extra virgin olive oil (for cabbage)
4 tbsp Almonds, raw (chopped, for cabbage)
4 tbsp Goat cheese, semi-soft (crumbled)


To make the Lentils: Heat olive oil in a small sauce pan over medium high heat and add lentils. Cook for one minute, stirring often. Add the red wine and cook for another 30 seconds before adding the broth, red pepper flakes, and pepper. Bring to a simmer, turn to low, and cook for 12 minutes with the lid cracked. Add more broth if the mixture begins to get too dry. Season with salt and more pepper to taste.

To make the Quinoa: Combine all the ingredients together in a small pot, bring to a low simmer, crack the lid and cook for 15 minutes. Fluff with a fork and remove from heat.

To make the Braised cabbage: Cut the apple into thin slices and remove the core. Heat broth and red wine in a small frying pan and add the cabbage and fennel when it begins to simmer. Cover and cook for 3-4 minutes, stirring often. Once the veggies begin to soften, add the apple, cinnamon, and nutmeg. Stir and cook for another 3-4 minutes.

Remove from heat and stir in the olive oil.

Serve the lentils, quinoa, and red cabbage mixture topped with almonds and goat cheese.


Nutrition Facts

Per Portion

Calories 548
Calories from fat 179
Calories from saturated fat 67
Total Fat 19.9 g
Saturated Fat 7.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 18.2 g
Cholesterol 7.4 mg
Sodium 1229 mg
Potassium 1301 mg
Total Carbohydrate 75 g
Dietary Fiber 15.4 g
Sugars 12.1 g
Protein 22.0 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.1
Meat Alternative 0.9
Milk Alternative 0.2
Vegetables 5.1

Energy sources