To make the Lentils: Heat olive oil in a small sauce pan over medium high heat and add lentils. Cook for one minute, stirring often. Add the red wine and cook for another 30 seconds before adding the broth, red pepper flakes, and pepper. Bring to a simmer, turn to low, and cook for 12 minutes with the lid cracked. Add more broth if the mixture begins to get too dry. Season with salt and more pepper to taste.

To make the Quinoa: Combine all the ingredients together in a small pot, bring to a low simmer, crack the lid and cook for 15 minutes. Fluff with a fork and remove from heat.

To make the Braised cabbage: Cut the apple into thin slices and remove the core. Heat broth and red wine in a small frying pan and add the cabbage and fennel when it begins to simmer. Cover and cook for 3-4 minutes, stirring often. Once the veggies begin to soften, add the apple, cinnamon, and nutmeg. Stir and cook for another 3-4 minutes.

Remove from heat and stir in the olive oil.

Serve the lentils, quinoa, and red cabbage mixture topped with almonds and goat cheese.

Enjoy!