¼ cup red wine vinegar
½ red onion, thinly sliced
¾ cup red lentils
2 cups low-sodium vegetable stock
1 tsp garlic powder
400g red cabbage, sliced (1 small cabbage)
1 TB balsamic vinegar
2 TB walnuts, roughly chopped
2 TB dried cranberries, roughly chopped
2 spring onions, sliced
Heat the red wine vinegar in a small pan and add the onions. Cook for 1 minute, then remove the pan from the heat and let the onions pickle in the juice.
Cook the red lentils in the stock until done, adding in the garlic powder halfway through cooking.
In the meantime, in a separate pan, cook the shredded cabbage in a small amount of water until cooked to your liking. Add the balsamic vinegar and stir in well, cooking until all the vinegar has evaporated.
Combine the cooked lentils, cooked red cabbage, chopped walnuts and dried cranberries and divide between two serving plates.
Garnish with the spring onions and the reserved, drained pickled onions - which will offer a necessary acidity to the whole dish.