Green Lentils with Ginger, Coconut Milk, Sweet Potato and Cabbage and Eat. Live. Be. for a better 2011 16

Today’s Eat. Live. Be. for a better 2011 is about lunch; which actually ties into my new little poll (look over there to the left). Is lunch your favorite meal? 
I have to admit I love lunch because this one is easy for me. I work out on my lunch break four days a week so each prior weekend I make a big salad or pot of soup to bring with me. It is perfect, no planning or thinking. I already have it done! Today is a perfect example. This week I will bring a cup of lentils with me as well as a few snacks such as sliced veggies with hummus, a fresh apple, an egg or even a few squares of dark chocolate.
The day I do go out to lunch is another story. I usually tend to splurge a bit more on that day, but, within reason. We go to a local Mediterranean restaurant called Mandaloun a lot. I typically get the fattoush salad and order a side of hummus. Sounds pretty virtuous right? Nope. Restaurants go above and beyond to make the food taste good; typically without regard to your waistline. Even though the salad is super fresh with tons of aromatic herbs, it has a very generous amount of dressing as well as little crispy fried pita strips. And boy, are they oh so good. On top of that I might eat an entire pita with the hummus. This all adds up to far more than I would typically eat at lunch, but it is my once a week treat so I figure every now and then is ok.
What is your typical lunch?
 I was on a quest to do something with my CSA cabbage that I would actually look forward to.  I figured I was just not a fan.  I mean, it is OK but I’m never really like Yes!  We are having CABBAGE TONIGHT!  In fact, I had already used half the head on fish tacos with cabbage slaw but I didn’t post that one as I wasn’t really excited about it.
This, on the other hand, is a cabbage recipe I can really look forward too.  Yes it is labor intensive but you will not be disappointed if you like spicy and flavorful Indian food.  I promise.


Green Lentils with Ginger, Coconut Milk, Sweet Potato and Cabbage

Altered from Smitten Kitchen and Madhur Jaffrey, Indian Cooking
Estimated 10 (1-cup) Servings
**4 WW Pts Plus
1 1/2 cups lentils, rinsed and drained if necessary (truRoots Organic Sprouted)
6 cups water or broth (I used 4 cups low sodium vegetable broth 2 cups water)
1 sweet potato, chopped (Organic unpeeled)
1/2 heaping tsp ground turmeric
3 Tbsp vegetable oil, 1 Tbsp butter
1 heaping tsp cumin seeds
2 to 4 cloves garlic, peeled and finely chopped (or 3/4 Tbsp dried minced)
1 medium onion, peeled and cut into fine slices
1/2 head finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
3/4 tsp salt
14.5oz can peeled to whole un-drained, tomatoes chopped (Muir Glen)
1 heaping tsp peeled, finely grated fresh ginger
3/4 cup light coconut milk
1. Pour water and/or broth, sweet potato and lentils into a heavy pot and bring to a boil. Add turmeric; stir to mix. Cover, leaving the lid slightly ajar to vent, turn heat down to low; simmer gently for 1 1/4 hours. Stir several times during the last 30 minutes.
2. Meanwhile, heat oil and butter in a large frying pan over medium heat. When hot, put in the cumin seeds; allow to sizzle for 3 to 4 seconds. Add garlic; stir to combine and cook a few more seconds. Add the onion, cabbage and green chilies. Stir the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.
3. Stir remaining 1/2 teaspoon salt, the tomato and ginger to the lentil pot (after the initial cooking time); stir to mix. Cover and cook an additional 10 minutes. Add the cabbage mixture; stir to mix and bring to a simmer for 2 to 3 minutes. Remove from heat and stir in coconut milk.
Nutrition Facts

Estimated 10 (1-cup) Servings
**4 WW Pts Plus
Amount Per Serving

Calories 159.8
Total Fat 6.0 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 325.5 mg
Potassium 303.6 mg
Total Carbohydrate 22.2 g
Dietary Fiber 4.9 g
Sugars 2.3 g
Protein 4.7 g

Vitamin A 55.6 %
Vitamin C 68.2 %
Folate 19.8 %

Related posts:

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

Leave a comment

Your email address will not be published. Required fields are marked *

16 thoughts on “Green Lentils with Ginger, Coconut Milk, Sweet Potato and Cabbage and Eat. Live. Be. for a better 2011

  • megi

    Hi Dawn, this dish looks like it would make an excellent lunch or dinner, I love lentils and use them often but I should start using sprouted ones!

    I would love to have this for lunch today, I usually have leftovers or a big (read BIG) salad with some sort of protein on top.

    By the way, I didn't get an e-mail for this post, just thought I would let you know. 🙂

  • Heather Iacobacci-Miller

    I try to always get dressing on the side b/c they just load it down unnecessarily. Though, people would complain if they didn't. I typically eat salads with salsa as a dressing or some sort of wrap for lunch. It's easy for me to pack up and take to work with me.

  • Dawn

    Megi, Thanks for the heads up! Shoot I’m not sure what to do about that. I swear that email gadget on blogger is always down.
    I swear I am making your sunflower butter dressing soon!
    Heather, I have asked for it on the side at this place and the owner makes such a big deal about how I MUST eat it with the dressing that I feel bad. He is such a wonderful person. And the dressing is SO good, but yes, everywhere else I get it on the side.
    Thanks Katerina!

  • janet

    Dawn, this looks so great! I love the mixture of flavours.

    For my lunch, I always have leftovers.. I agree how easy it is. 🙂

    i actually make all my food on the weekend and have my dinner from leftovers, too. It is one of the benefits of vegetarian food – the leftovers are actually pretty good. 🙂

  • Joanne

    I usually don't jump at the chance to eat cabbage either…but this recipe has me drooling. Coconut milk AND sweet potatoes AND lentils…oh baby…you just sent a shiver down my back. 😛

    And yes indulging every once in a while is TOTALLY worth it! And necessary!

  • Sarahh

    I don’t usually leave comments but I just had to this time… Thank you for this recipe!!! It does take a little bit of time but totally worth it. The taste is incredible. The finished product didn’t look anything like the picture :/ but maybe that had something to do with me not having any tomatoes on hand so I used about a cup of puree instead. Definitely will be making this again.