This Korean inspired lentil dinner is easy, nutritious and sure to have you craving it on your weekly meal plan. A super flavorful quick sauce is simmered with lentils and seared mushrooms, and served over rice.
In a small bowl, whisk together the ingredients for the sauce.
In wide cast iron skillet or heavy bottomed pan, heat 1 tbsp of sesame oil over medium-high heat. Once shimmering, add in the sliced mushrooms. If you don't have a wide pan, work in batches. Let them cook for 3-5 minutes before stirring. Stir, then leave them for another 3 minutes and repeat one more time or until the mushrooms are seared and cooked through.
Add in the sauce, scraping the bottom to get any bits that have stuck. Stir in the drained lentils, reduce heat to medium-low and let simmer until the sauce is reduced and the lentils start to stick a bit, about 5 minutes. Stir only as necessary so you don't mash the lentils.
Serve over hot basmati rice, side of steamed broccoli, sliced green onions, vegan kimchi and toasted sesame seeds if desired.
Measure out 1 1/2 cups of lentils, and inspect them carefully for small rocks and other debris.
Bring 4 cups of water to a boil. Don't salt the water.
Add the lentils to the boiling water. Bring the water back to a boil, then reduce the heat to low and gently simmer uncovered for 20-30 minutes or until the lentils are tender. Keep an eye on them as they can quickly go from perfectly cooked to mush in a matter of minutes. Drain and continue with the vegan bulgogi recipe.