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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Thinly slice the mushrooms.
  2. 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.
  3. Meanwhile, chop the spring onions and drain the lentils.
  4. When the mushroom is tender, add the spring onion and lentils. Stir until warmed through.
  5. 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).
  6. Serve warm.