Sautéed miso mushroom with lentils
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
Method
- 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.