Ingrédients
- 1 pouch of Merchant Gourmet Puy Lentils
- 200g oyster mushrooms
- 2 spring onions
- 2 garlic cloves
- 3-4 tbsp soy sauce
- ½ tbsp agave (optional)
- 50g spinach
- 1 tbsp sesame oil
- 250g cooked basmati rice
- Olive oil
- Kimchi, toasted sesame seeds, vegan mayo, sriracha, crispy seaweed snack
Toppings:
Méthode
- Cook the rice as per package instructions.
- Tear the mushrooms into bite sized pieces. Finely slice the spring onions and keep the greens to the side for topping. Mince the garlic.
- Add a good drizzle of olive oil to a pan and fry the onion whites on medium heat for a few minutes. Add the garlic and mushrooms to the pan and cook for about 10 mins, until the mushrooms have softened and caramelised. Add the spinach, puy lentils and 3-5 tbsp of water. Add the soy sauce (start with the lesser amount and add more according to your taste), agave and sesame oil and stir until the spinach has wilted and the lentils have warmed through and absorbed some of the soy sauce - about 5 mins. It should be slightly saucy, so add a little more water if needed.
- Spoon the lentils and mushrooms onto the rice and top with a tablespoon or two of kimchi, a dollop of mayo, sriracha, sesame seeds and the reserved spring onion.
