Soy Braised Lentil And Mushroom Rice Bowl

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Soy braised lentil and mushroom rice bowl with kimchi

Prep time: 20 MinTotal time: 20 Min

Soy braised lentil and mushroom rice bowl with kimchi and sriracha mayo

Ingredients

• 200g cooked puy or beluga lentils
• 200g oyster mushrooms
• 2 spring onions
• 2 garlic cloves
• 2–4 tbsp soy sauce
• ½ 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

Instructions

1. Cook the rice as per package instructions.
2. Tear the mushrooms into bite-sized pieces. Finely slice the spring onions, keeping the greens to the side for topping. Mince the garlic.
3. Add a good 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 mushrooms to the pan and cook for about 8 minutes, until the mushrooms have softened and caramelised, then add the garlic and cook for another 2 minutes.
4. Add the spinach, lentils and 4–5 tbsp of water. Stir in the soy sauce (starting with the lesser amount and adding more to taste), agave if using, and sesame oil. Stir until the spinach has wilted and the lentils have warmed through and absorbed some of the soy sauce—about 5 minutes. It should be slightly saucy, so add a little more water if needed.
5. Spoon the lentils and mushrooms onto the rice and top with a tablespoon or two of kimchi, a dollop of mayo, sriracha, sesame seeds, and the reserved spring onion greens.