📝 Ingredients (Serves 2–3)

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups thinly sliced green cabbage
• 1 large carrot, julienned
• 1½ cups cooked green or brown lentils
• Salt and pepper to taste
• Optional: chili flakes or toasted sesame seeds

🥣 Miso-Tahini Sauce:

• 2 tbsp tahini
• 1 tbsp white miso
• 1 tsp rice vinegar
• 1 tsp maple syrup or 0-cal sweetener
• 2–3 tbsp warm water, to thin

👩‍🍳 Instructions

1. In a small bowl, whisk together the tahini, miso, rice vinegar, maple syrup, and enough warm water to create a pourable sauce. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced cabbage and carrot. Stir-fry for 5–7 minutes until just tender but still vibrant. Season with salt, pepper, and chili flakes if using.
4. Fold in the warm, cooked lentils and stir to combine. Let everything heat through for another 2–3 minutes so the flavors can meld.
5. Turn off the heat and drizzle the miso-tahini sauce over the stir fry, tossing gently to coat. You can also serve the sauce on the side if preferred.
6. Garnish with a pinch of toasted sesame seeds and enjoy warm, ideally with brown rice or quinoa for a more complete meal.

📊 Nutrition Info (per serving)

• Calories: ~320
• Protein: 14g
• Fat: 12g
• Carbs: 35g
• Fiber: 9g
• Sugar: 4g

Add a whole grain like quinoa or farro to increase fiber and satiety even more.