Rinse and clean your lentils, and put them in a pot. Add the ginger, garlic, miso and white pepper (I grind mine in fresh so use your judgement and personal taste here as to how much you really add) and cover the lentils with hot water. Bring them to a simmer, then continue to simmer until they are tender but not mushy. You will need to stir and add additional water along the way. Mine took about 35 minutes.
Meanwhile cover a cookie sheet with foil and lightly oil it. Toss the mushrooms, carrots and shallots with olive oil and tamari, then spread them out on the cookie sheet. Grind some black pepper over them.. Roast them until they are browning and tender - you will be able to smell the goodness when they are ready - mine took just shy of 20 minutes.
Mix the vegetables in with the lentils. Stir in the green onion, squeeze them lemon over and dig in!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect