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Preheat oven to 375 degrees
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Cook 1 cup raw rice according to package instructions.
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Place shredded cabbage on a sheet pan, drizzle with 1 tsp. sesame oil, salt, pepper, then toss to coat and push to 1 half of the pan. In the other half of the pan, place the shredded carrots with 1 tbls soy sauce and 1 teaspoon olive oil, then toss to combine. Roast for 20 minutes.
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In a medium bow, mix together all the sauce ingredients: 2 cups water, ¼ cup soy sauce, 1 Tbls. honey, minced garlic, 1 tsp. ginger, 1 tsp. sesame oil, ½ tsp. red pepper flakes.
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Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 10-15 minutes.
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Serve by spooning over rice, and garnishing with the green onions and sesame seeds.