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Korean Lentils with Cabbage & Carrots Rice Bowl

In this Korean Lentils meal, lentils are transformed into such a flavorful dish that is a little bit sweet, a little bit salty and a LOT of yum! Its also quick and easy with the lentils going into one pot and the cabbage and carrots easily roasting in the oven. Combine into a rice plate or bowl for a delicious and healthful Korean dinner.2 Cups water
Course Main Course
Cuisine Asian, Korean
Keyword Lentils
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings


  • ¼ Cup + 1 Tbls. Soy Sauce
  • 2 Tablespoons Honey
  • 2 Cloves of Garlic minced
  • 1 tsp ground Ginger
  • 2 Teaspoon Sesame Oil
  • ½ Teaspoon Crushed Red Pepper Flakes
  • 1 Tbls Olive Oil
  • 1 Cup red Lentils
  • 3 Scallions/Green Onions chopped
  • 1 Tbls Sesame Seeds
  • 1 ½ Cups red cabbage shredded
  • 1 ½ cups shredded carrots
  • 1 cup uncooked rice


  1. Preheat oven to 375 degrees
  2. Cook 1 cup raw rice according to package instructions.
  3. 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 tsp olive oil, then toss to combine. Roast for 20 minutes.
  4. 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.
  5. 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.
  6. Serve by spooning over rice, and garnishing with the green onions and sesame seeds.