Make Ahead

Wasabi Miso Lentils with Shrimp and Greens

December 30, 2010
Author Notes

I love how the sweetness of the miso and mirin balance the earthiness of the lentils -- and how the wasabi adds a little pungency at the end. Who doesn't love a little wake up call for their sinuses? Serve it over brown rice for a quick and nutritious weekday meal -- but it's also special enough to serve as a dinner party first course. —vrunka

  • Serves 4
  • 1 cup brown lentils
  • 2 tablespoons miso
  • 1 tablespoon mirin
  • 1 teaspoon prepared wasabi
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon canola oil
  • 12-16 shrimp, shelled and cleaned
  • 2 cups shredded greens (chard, kale or collards)
  • sesame seeds
  • sliced green onions
In This Recipe
  1. Bring about a quart of water up to a boil and add the lentils. Reduce to a simmer, cover and let cook until soft, about 30 minutes. When they're done, drain off any excess liquid.
  2. Meanwhile, whisk together miso, mirin, wasabi, sesame oil and vinegar along with a couple tablespoons of warm water.
  3. When the lentils are done, heat oil in a large skillet over medium high heat. Add shrimp lentils, greens. Saute for about 30 seconds then add miso mixture, sauteing for about 3-5 minutes until shrimp are cooked through.
  4. Serve right away topped with sesame seeds and green onions.
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