Name: Sautéed miso mushroom with lentils
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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.