Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 5/8/17

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

Active: 25 min Total: 45 min
Original GF Paleo Vegetarian
Korean Lentil and Rice Bowls
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
Baked Sweet and Sour Tofu
Proteins
Beans, lentils
Cuisines
Asian - Korean
Save recipe
151

Ingredients

Metric
Servings:
4
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)

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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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.

Reviews

Ratings

0 reviews