Author Notes
Coming up with this recipes was pretty easy - cook a bunch of my favorite things, then eat them .... —aargersi
Ingredients
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1/2 cup
French green lentils
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1 tablespoon
miso paste
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1 (heaping) tablespoons
minced fresh ginger
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1 tablespoon
minced garlic
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1/2 teaspoon
white pepper
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hot water
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1 cup
sliced shiitake mushrooms
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1/2 cup
peeled quartered and chopped carrot
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1/2 cup
sliced shallots
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1 tablespoon
olive oil (plus a bit more for the pan)
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1 teaspoon
tamari
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fresh ground white pepper
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2
chopped green onions
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juice from the small half of a lemon
Directions
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Preheat the oven to 450.
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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.
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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.
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Mix the vegetables in with the lentils. Stir in the green onion, squeeze them lemon over and dig in!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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