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Korean Lentil and Rice Bowls
with shiitakes / green beans / corn

Active: 25 min Total: 45 min

Cook leftover rice until crisp on the bottom and serve it with stir-fried vegetables and sweet / savory marinated lentils to see why this Korean-inspired rice bowl is one of our favorites.
Smarts: Top these bowls with a fried egg and you’ll have another well-loved Korean dish called Bibimbap!

Dependency

Ingredients

Servings:
4
Metric
Lentil "Bulgogi":
  • Garlic - 2 cloves, chopped
  • Ginger (opt) - 1 tsp, grated
  • Cooked lentils - 2 cups, drained and rinsed
  • Soy sauce, low-sodium - 1/3 cup
  • Brown sugar - 1 1/2 Tbsp
  • Oil, toasted sesame - 2 tsp
Korean Lentil Rice Bowls:
  • Green beans - 1 lb, chopped into 1" / 2.5 pieces
  • Mushrooms, shiitakes - 8 oz, chopped (sub button mushrooms)
  • Limes - 1, wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cooked rice (leftover from Monday) - ~2 cups
  • Corn, frozen - 1 cup
  • Kimchi, for serving (opt) - 1/4 cup (check ingredients; some kimchi is made with shrimp or fish)
  • Gochujang, for serving - 2 Tbsp (sub hot sauce of choice)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Marinate lentils - Chop garlic and grate ginger (if using). Drain and rinse lentils. Combine lentils with garlic, ginger, soy sauce, brown sugar and toasted sesame oil in a bowl. Add lentils and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  2. Green beans - Chop into 1"/ 2.5 pieces. (Can be done up to 5 days ahead)
  3. Mushrooms / Limes - Prep as directed. (Can be done 1 day ahead)

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Make

  1. [Optional step]: For crisp rice, heat a skillet with first part of cooking oil over medium heat. Spread rice out over heated oil and let it cook, without stirring, until golden brown and crisp on the bottom, 4 to 7 minutes. While rice cooks, continue with the next steps.
  2. Defrost corn in the microwave.
  3. Heat a wok with the second part of cooking oil over medium-high. Add green beans and mushrooms and saute until green beans are cooked to your liking, 5 to 7 minutes. Add lentils and marinade and simmer until marinade thickens slightly, ~2 minutes more. Stir in corn and continue to cook until warmed through.
  4. Serve lentils and vegetables over rice. Enjoy with lime wedges, kimchi and Gochujang for topping at the table.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (113)
Gluten-free (7)
Paleo (7)
Vegetarian (24)

54 reviews

Oh my yes!! This was so incredibly easy and so delicious!! I used rib eye, regular rice, absolutely loved it. Will definitely make on a regular rotation.

By: Christine
Posted: Nov 27, 2018
Diet: Gluten-free
0 Helpful

Tasted good! Hubby liked it

By: Julia
Posted: Mar 25, 2018
Diet: Original
0 Helpful

This is such an easy option for the IP and slowcooker... just throw the marinated beef and mushrooms into the cooker and cook rice and green beans in a rice cooker... Give it a try!

By: Colleen
Posted: Mar 06, 2018
Diet: Original
0 Helpful

This meal was fantastic. Quick to make and super flavorful, and easy to tweak to add anything or any flavor you would like. Officially made our "regular rotation" list.

By: Danny
Posted: Aug 03, 2017
Diet: Original
0 Helpful

This recipe was very tasty. I substituted the mushroom and green beans veggie side for an asian vegetable stirfry in a bag from whole foods. The sauce for the beef was tasty. I would definitely make it again.

By: Jennifer
Posted: Jun 12, 2017
Diet: Original
0 Helpful

Yum! Made the lentils from dried with broth, salt, pepper. Marinated them in the morning. Everything paired really well together.

By: Carolyn
Posted: Jun 11, 2017
Diet: Vegetarian
0 Helpful