Korean Lentils - Vegan Bulgogi (GF Option)

Korean Lentils - Vegan Bulgogi (GF Option)

4 servings
This Korean inspired lentil dinner is easy, nutritious and sure to have you craving it on your weekly meal plan. A super flavorful quick sauce is simmered with lentils and seared mushrooms, and served over rice.

Ingredients

  • sesame oil
    2 tbsp
  • garlic

    minced

    4 clove
  • fresh ginger

    minced or microplaned

    2 tbsp
  • brown sugar

    packed

    ¼ c
  • soy sauce

    use tamari for gluten-free

    ¼ c
  • red chili pepper flakes (or
    ¼ tsp
  • ground black pepper (or
    ½ tsp
  • sesame oil
    1 tbsp
  • shiitake mushrooms)

    stems removed and sliced (about 4-5 cups

    12 oz
  • green or brown lentils
    2 can
  • cooked basmati rice
    4 c
  • steamed brocolli
    4 c
  • sliced green onions
  • toasted sesame seeds
  • vegan kimchi

Directions

  1. 1

    In a small bowl, whisk together the ingredients for the sauce.

  2. 2

    In wide cast iron skillet or heavy bottomed pan, heat 1 tbsp of sesame oil over medium-high heat. Once shimmering, add in the sliced mushrooms. If you don't have a wide pan, work in batches. Let them cook for 3-5 minutes before stirring. Stir, then leave them for another 3 minutes and repeat one more time or until the mushrooms are seared and cooked through.

  3. 3

    Add in the sauce, scraping the bottom to get any bits that have stuck. Stir in the drained lentils, reduce heat to medium-low and let simmer until the sauce is reduced and the lentils start to stick a bit, about 5 minutes. Stir only as necessary so you don't mash the lentils.

  4. 4

    Serve over hot basmati rice, side of steamed broccoli, sliced green onions, vegan kimchi and toasted sesame seeds if desired.

Korean Lentils - Vegan Bulgogi (GF Option)

Korean Lentils - Vegan Bulgogi (GF Option)

15 min4 servings513 cal

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