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
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Ingredients
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1 cup
brown lentils
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2 tablespoons
miso
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1 tablespoon
mirin
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1 teaspoon
prepared wasabi
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1 teaspoon
sesame oil
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1 tablespoon
rice vinegar
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1 tablespoon
canola oil
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12-16
shrimp, shelled and cleaned
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2 cups
shredded greens (chard, kale or collards)
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sesame seeds
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sliced green onions
Directions
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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.
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Meanwhile, whisk together miso, mirin, wasabi, sesame oil and vinegar along with a couple tablespoons of warm water.
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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.
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Serve right away topped with sesame seeds and green onions.
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