Sautéed miso mushroom with lentils
20 Feb 2020
by Wholeness
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This sautéed miso mushroom with lentils is ready within 15 minutes - so ideal on busy/lazy days for lunch (on a piece of toast or with pasta). Alternatively, you can serve it on the side of grilled meat or fish. It’s vegan, low-carb, gluten-free and healthy!
Ingredients
- 200g mushrooms
- 1 Tbsp Kikkoman soy sauce
- 1 tsp Miso paste (dark)
- Drop of water
- 1 tin black lentils (like Puy)
- 1 bunch spring onions
- 2 Tbsp chopped coriander
- 1 tsp rice vinegar
- Optional: chilli flakes
Instructions
- Thinly slice the mushrooms.
- Heat a spoonful of oil in a frying pan and gently sauté the mushrooms for 5 minutes, then add the soy sauce and miso paste. Put the lid on and cook for a further 5-8 minutes, until tender.
- Meanwhile, chop the spring onions and drain the lentils.
- When the mushroom is tender, add the spring onion and lentils. Stir until warmed through.
- Just before serving, add the chopped coriander and a dash of rice vinegar, then season with ground pepper (and a pinch of chilli flakes, if you like).
- Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - Japanese
- Occasions: - Sunday Lunch
- Ingredients: - Lentils
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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