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Lentils.org

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Korean Inspired Koshari Bowl

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 15

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) sesame oil

    1 cup (250 mL) garlic, thinly sliced

    2 cups (500 mL) split red lentils, oven roasted*

    3 Tbsp + 2 tsp (55 mL) kochukaru (korean chili pepper flakes)

    2 ½ cups (625 mL) white rice, cooked

    5 cups (1.25 L) whole red lentils, cooked

    2 ½ cups (625 mL) whole wheat macaroni, cooked

    5 cups (1.25 L) marinara pasta sauce

    1 Tbsp (15 mL) gochujang (Korean fermented chili paste)

    1 Tbsp (15 mL) fresh parsley, minced

    1 cup (250 mL) scallions, sliced thinly on the bias

    6 cups (1.5 L) daikon, small diced, pickled**

    3 cups (750 mL) cello carrots, shredded

    ¼ cup (60 mL) sesame seeds


Directions

  1. In a small sauté pan, add oil and garlic and shallow fry until crispy.
  2. Combine fried garlic with roasted lentils and 2 tsp (10 mL) of kochukaru. Toss well to coat. Set aside.
  3. In a large mixing bowl, combine rice, lentils, and macaroni with marinara sauce. Add remaining Kochukaru, gochujang, parsley, and scallions. Toss well to coat evenly.
  4. In a separate mixing bowl, combine daikon, sesame seeds, and carrots. Toss lightly to mix.
  5. To serve, plate the sauced lentil blend, top generously with vegetable mix, and garnish with crispy lentil mix. Serve warm.

*To oven roast split lentils:
Soak in water for 1 hour, drain, and pour out evenly on a cookie sheet. Cook at 400°F (200°C) for 15-20 minutes, tossing every 5 minutes to ensure even cooking.

**To quick pickle daikon:
In a small sauce pot, bring 2 cups (500 mL) rice wine vinegar, 1 cup (250 mL) sherry vinegar, 1 tsp (5 mL) cumin seeds, 1 Tbsp (15 mL) black peppercorns and 1 tsp (5 mL) salt to a boil. Simmer for 2 minutes. Pour over daikon and 2 cups (500 mL) of ice. Allow vegetables to pickle for 30 minutes prior to straining and using.