Soy Braised Lentil and Mushroom Rice Bowl
Ingredients
- 1 packet Merchant Gourmet Puy Lentils
- 200g oyster mushrooms
- 2 spring onions
- 2 garlic cloves
- 3-4 tbsp soy sauce
- 1/2 tbsp agave (optional)
- 50g spinach
- 1 tbsp sesame oil
- 250g cooked basmati rice
- Olive oil
Toppings
- Kimchi
- Toasted sesame seeds
- Vegan mayo
- Sriracha
- Crispy seaweed snack
Preparation
Cook the rice as per package instructions.
Tear the mushrooms into bite-sized pieces.
Finely slice the spring onions and set the greens aside for topping.
Mince the garlic.
Add a drizzle of olive oil to a pan and fry the white parts of the spring onions on medium heat for a few minutes.
Add the garlic and mushrooms to the pan and cook for about 10 minutes, until the mushrooms have softened and caramelized.
Add the spinach, lentils, and 3-5 tablespoons of water.
Add the soy sauce (starting with less and adjusting to taste), agave, and sesame oil, then stir until the spinach wilts and the lentils warm through and absorb the sauce, about 5 minutes. Add more water if needed to keep it saucy.
Spoon the lentil and mushroom mixture onto the rice and top with kimchi, vegan mayo, sriracha, toasted sesame seeds, and the reserved spring onion greens.
