Sweet Korean Lentil Bowls

One of my new goals is to stop making so many "one pot" or "one pan" recipes. I grew up eating a meat protein with potatoes and a veggie most nights, and I figured, why not replace the protein and keep the sides, with a new twist, of course?


Tonight, I tried to put together a full vegan, #Korean version of meat with mashed cauliflower and carrots. The original recipe calls for #rice, so feel free to go that route (that's why I've included it in the noodles & rice category). The carrot salad actually might be Russian, though, but I'll get to that in a separate post. All the same, the outcome:



Slightly Modified a Recipe by It Doesn't Taste Like Chicken | Serves: 4 | Time: 15 min


Ingredients

Sauce 2 cups water

1/4 cup coconut aminos

2-3 tbsp coconut sugar

2 cloves garlic, minced

1 tsp ginger

1 tsp sesame oil

1/2 tsp crushed red pepper flakes


Lentils 1 tbsp vegetable oil

1/2 yellow onion, chopped

1 cup red #lentils

2 green onions, chopped

1 tbsp sesame seeds


Serve with

Gochujang mashed cauliflower

"Korean" carrot salad


Instructions

In a medium bow, mix together all the sauce ingredients.


Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce.


Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.


Serve by spooning over the mashed potatoes, and garnishing with the green onions and sesame seeds.


Journal


What I ate and drank today

6 glasses of water

1 cup of decaf

2 cups of coffee

1 glass of pinot noir

Leftover noodle soup

1 bowl cinnamon toast crunch with cashew milk

Lentils

Mashed cauliflower

Carrot salad


Exercise

~5 miles of walking

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