Dietitian Developed

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Dietitian Developed

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Korean-Style Lentil Bowls

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 2

Dietitian Developed

Recipe by

Dietitian Developed

View All

Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) cooked green lentils

    1/4 cup (60 mL) water

    1 Tbsp (15 mL) Korean pepper paste (gochujang) OR miso paste

    1 tsp (5 mL) canola oil, divided

    1 cup (250 mL) sliced mushrooms

    1/2 cup (125 mL) diced red bell pepper

    1/2 cup (125 mL) matchstick carrots

    1/2 cup (125 mL) finely sliced green onion

    2 large eggs, soft-boiled


Directions

  1. Combine lentils, water, and pepper paste in a small saucepan. Simmer on medium heat, stirring often for 3-5 minutes, or until water is absorbed. Set aside.
  2. Heat 1/2 tsp (2 mL) oil in a small non-stick saute pan. Add mushrooms and briefly saute for 2-3 minutes on high heat until softened. Set aside. Return pan to heat and repeat with bell peppers. Return pan to heat, add carrots, and saute briefly for 1-2 minutes on medium heat until warm. Set aside.
  3. To assemble bowls: Place 1 cup (250 mL) lentils in the center of each bowl. Arrange vegetables around the lentils in equal piles. Top with a soft-boiled egg.

TO PREPARE 2 CUPS (500 ML) COOKED GREEN LENTILS:
Combine 3/4 cup (175 mL) green lentils with 2 1/4 cups (560 mL) water. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes until lentils are tender. Drain any excess liquid and let cool.


Nutritional Information

  • Serving Size: 1 bowl
  • Per serving:
  • Calories 380
  • Total Fat 9 g
  • Saturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 49 g
  • Dietary Fibre 18 g
  • Sugar 10 g
  • Protein 27 g
  • Sodium 460 mg
  • Potassium 1086 mg
  • Folate 410 mcg