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Lentil and Mushroom Bulgogi Bowl

30 min. | 408 kcal | easy |
Family, Vegetarian
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1. Setup Thinly slice the mushrooms, cucumber and green onion. Cut the broccoli into small pieces. Peel and chop the ginger. Drain and rinse the lentils.
2. Cook the rice Bring a pot with 1 2P | 1.5 3P cups of water to a boil. Pour in the rice, cover and cook for 10-12 minutes. Add a drizzle of oil, salt and pepper after cooking.
3. Cook the mushrooms Heat a drizzle of oil in a pan over medium high heat. Cook the mushrooms 3-5 minutes until browned. Add salt and pepper.
4. Add the lentils Mix the soy sauce with the sesame oil, ginger and brown sugar. Add the lentils and the sauce to the pan with the mushrooms. Cook 2-3 minutes over medium heat.
5. Cook the broccoli Heat a drizzle of oil in a pan over medium-high heat. Cook the broccoli 2-4 minutes. Add salt and pepper.
6. Plate your dish Serve the rice in a bowl with the lentils, broccoli, kimchi and cucumber. Garnish with the sesame seeds and the green onion. This recipe is ideal for introducing children to lentils, they will appreciate the sweet and savory touch. Bon appétit!
0.5 unit Brown Lentils
100 g Cremini Mushrooms
100 g Basmati Rice
1 unit Broccoli
10 ml Grilled Sesame Seeds
1 unit Lebanese Cucumber(s)
120 ml Kimchi
1 unit Ginger
30 ml Sesame Oil
30 ml Soy Sauce
2 unit Green Onion(s)
30 ml Brown Sugar
What you need pans, pot, strainer, bowl
408 kcal
% daily value
% daily value
carbohydrate 82g
fat 1g
cholesterol 0mg
fiber 9g
protein 20g
saturated 0g
sodium 2138mg
sugar 20g
trans 0g