There’s something quietly satisfying about watching a pan of cabbage stir fry with mushrooms and lentils come together on a weeknight. The cabbage softens just enough to hold its bite, the mushrooms turn golden and earthy, and those little lentils they soak up every bit of garlic and soy you throw at them.
I started making this back in 2019 when my daughters were asking for “more plants, less meat” at dinner, and I needed something fast that didn’t taste like a compromise. The trick is letting the cabbage brown in spots before you toss everything else in it adds this sweet, almost caramelized edge that makes the whole dish feel richer. After testing it probably two dozen times over the years on this blog, I can say it holds up to whatever vegetables you’ve got lurking in the crisper.
PrintEasy Cabbage Stir Fry with Mushrooms and Lentils Recipe
This quick and flavorful Cabbage Stir Fry with Mushrooms and Lentils brings together crispy cabbage, savory mushrooms, and tender lentils with a spicy and sweet sauce. It’s a perfect nutrient-packed meal for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
Ingredients
- 14 oz Cabbage
- 9 oz Button mushrooms
- 4 oz Brown lentils (canned)
- 1 Carrots (medium)
- 1 Onion (medium)
- 2 Tbsp Coconut oil
- ⅓ cup Vegetable broth
- ⅓ cup Soy sauce
- 1 Tbsp Rice vinegar
- 1+½ Tbsp Maple syrup
- 2 Tbsp Cornstarch
- ¼ tsp Sriracha or any other chili paste
- 1 Tbsp Ginger powder
- 3 cloves Garlic
- 4.5 oz Rice (cooked)
Instructions
- Combine vegetable broth, soy sauce or gluten-free tamari, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic in a small bowl and whisk until smooth.
- Heat coconut oil in a wok or large frying pan over medium heat and cook sliced onions for about 2 to 3 minutes until softened.
- Add sliced mushrooms, shredded cabbage, and julienned carrots; stir constantly while cooking over medium-high heat for 5 to 6 minutes until vegetables are tender but still crisp.
- Stir in the canned cooked lentils and the previously mixed stir-fry sauce, whisking once more before pouring it in.
- Let the mixture simmer for a couple of minutes while stirring frequently until the sauce thickens.
- Serve the stir-fry with cooked rice and garnish with chopped spring onions if desired.
Notes
- The key to a perfect stir-fry is to cook it quickly on high heat
- To do that, make sure you have everything prepared beforehand
Nutrition
- Calories: 374kcal
- Sugar: 24g
- Sodium: 1203mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 0.4g + 1g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 11g
Why You’ll Love This Recipe
Here’s what makes this dish a weeknight favorite: it’s fast, forgiving, and feeds you well without a lot of fuss. The cabbage gets those crispy, golden edges where the heat hits it just right, while the mushrooms add a deep, earthy flavor that balances everything out. And those canned lentils? They’re your secret shortcutalready cooked, ready to soak up all that garlicky, soy-maple goodness.
What I really love is how it tastes like you spent an hour cooking, but you’re actually in and out in 25 minutes. It’s the kind of meal that works whether you’re cooking for yourself on a Tuesday or feeding the whole family on a busy night. Plus, it’s one of those recipes that actually improves your mood while you’re making itsomething about the sizzle and the smell just feels right.
What You’ll Need (and Why It Works)
The magic of this cabbage stir fry with mushrooms and lentils is in the balance. You’ve got your sturdy vegetablescabbage, carrots, mushroomsthat hold up to high heat. Then there’s the sauce: soy sauce for saltiness, maple syrup for a hint of sweet, rice vinegar for brightness, and just a touch of sriracha to wake everything up.
- Cabbage: Shreds up fast and gets tender with crispy bits if you don’t stir it too much.
- Button mushrooms: Slice them thin so they brown quickly and add that umami depth.
- Brown lentils (canned): No soaking, no waitingjust drain and toss them in.
- Coconut oil: Adds a subtle richness and handles high heat beautifully.
- Cornstarch: This is what thickens the sauce so it clings to everything instead of pooling at the bottom.
Pro Tip: Whisk that sauce together before you start cooking. Once the pan gets hot, things move fast.
How to Make It
The key to a great stir fry is having everything prepped and ready to go before you turn on the heat. Slice your vegetables, whisk your sauce, and line everything up next to the stove. Once that wok or skillet is hot, you’re just adding, stirring, and letting the heat do its thing.
| Step | What to Do | Time |
|---|---|---|
| 1 | Mix sauce ingredients (broth, soy sauce, vinegar, maple syrup, cornstarch, sriracha, ginger, garlic) in a bowl | 2 min |
| 2 | Heat coconut oil in wok; cook sliced onions until softened | 2–3 min |
| 3 | Add mushrooms, cabbage, carrots; stir constantly on medium-high heat | 5–6 min |
| 4 | Stir in lentils and sauce (whisk sauce first); simmer until thickened | 2–3 min |
| 5 | Serve over cooked rice | – |
Note: Don’t skip the constant stirring in step 3that’s how you get those caramelized bits without burning anything.
Simple Swaps and Tweaks
One of the reasons I keep coming back to this recipe is how flexible it is. If you don’t have button mushrooms, shiitakes or cremini work beautifully. No coconut oil? Use any neutral oil you have on hand. And if sriracha isn’t your thing, you can leave it out entirely or swap in a milder chili paste.
| Original Ingredient | Easy Swap |
|---|---|
| Button mushrooms | Shiitake, cremini, or portobello slices |
| Coconut oil | Avocado oil, vegetable oil, or sesame oil |
| Soy sauce | Gluten-free tamari or coconut aminos |
| Brown lentils | Green lentils or chickpeas (canned) |
| Maple syrup | Agave or honey (if not vegan) |
If you want more protein, toss in some cubed tofu along with the mushroomsit soaks up the sauce like a dream.
Serving and Storing
I almost always serve this over rice (it’s already in the recipe, so why not?), but it’s also fantastic with quinoa, noodles, or even tucked into a warm tortilla if you’re feeling creative. A sprinkle of chopped green onion or sesame seeds on top adds a nice little finish, though it’s completely optional.
Leftovers keep well in the fridge for up to 4 days in an airtight container. The flavors deepen overnight, so don’t be surprised if day-two tastes even better. Reheat gently in a skillet with a splash of water or broth to loosen the sauceit can thicken up as it sits.
| Storage Method | How Long | Reheating Tip |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Reheat in skillet with a splash of broth |
| Freezer (portioned containers) | Up to 2 months | Thaw overnight, then reheat gently |
Pro Tip: Store the rice separately if you’re meal-preppingit keeps everything fresher and gives you more flexibility when reheating.
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FAQs ( Cabbage Stir Fry with Mushrooms and Lentils )
What type of lentils work best for this recipe?
Red or green lentils are ideal for this dish. Red lentils cook faster and break down slightly, creating a creamier texture. Green lentils hold their shape better and add more bite. Both varieties absorb the stir-fry flavors beautifully.
How do I prevent the cabbage from getting soggy?
Cook the cabbage over high heat and don’t overcrowd the pan. Add it in batches if needed and stir frequently for 3-4 minutes max. The cabbage should be tender-crisp, not soft. Remove excess moisture by patting ingredients dry before cooking.
Can I use canned lentils instead of dried?
Yes, canned lentils work perfectly and save time. Drain and rinse them first, then add during the last 2-3 minutes of cooking just to heat through. This prevents them from becoming mushy while still absorbing the flavors.
What mushrooms pair well with this dish?
Button, cremini, or shiitake mushrooms work wonderfully. Slice them evenly for consistent cooking and saute them first until golden. This develops their flavor and removes excess moisture before adding other ingredients.
How long does this meal keep in the refrigerator?
Store leftovers in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight. Reheat gently in a pan with a splash of water or broth to refresh the texture.
This cabbage stir fry with mushrooms and lentils comes together in about 25 minutes and fills your kitchen with that garlicky, caramelized smell that makes everyone wander in asking what’s for dinner. You’ll love how the cabbage gets those golden edges while the lentils soak up every bit of sauceit’s comfort in a skillet.
If you want a little more heat, add extra sriracha or a pinch of red pepper flakes at the end. I’ve also tossed in snap peas or bok choy when I had them on hand, and it worked beautifully. Leftovers reheat wonderfully the next dayjust add a splash of broth to bring the sauce back to life, a trick I learned from my mother’s kitchen.
I’d love to hear if you made this your owndid you add tofu, swap the mushrooms, or serve it over noodles instead? Share a photo or tag me so I can see how it turned out in your kitchen. And if this one becomes a weeknight favorite, save it and pass it along to someone who needs an easy, nourishing meal. Happy cooking, friend.
