Quick Shiitake, Miso & Ginger Braised Lentils | Abel & Cole
Quick Shiitake, Miso & Ginger Braised Lentils
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Prep: 15 mins
Cook: 25 mins
A quick and easy lentil dish that doubles down on the mushrooms, simmering shiitakes and porcinis with rich brown rice miso and a mix of organic veg. Spooned over white basmati and scattered with slices of fresh spring onion.
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636 kcal
(per portion)
Ingredients you'll need
  • 150g white basmati rice
  • 12g dried porcini
  • 1 onion
  • 1 carrot
  • 1 round courgette
  • 100g shiitake mushrooms
  • 1 garlic clove
  • A thumb of ginger
  • 400g tin of green lentils
  • 40g brown rice miso
  • 200g spinach
  • 1 spring onion
From your kitchen
  • 450ml + 300ml boiling water
  • 1 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the rice into a bowl and cover with cold water. Set aside to soak.

  • 2.

    Pop the porcini mushrooms in a heatproof jug and pour in 450ml boiling water. Stir to mix a few times, then set aside to soak too.

  • 3.

    Peel and finely slice the onion. Trim, scrub and finely chop the carrot. Trim and finely dice the courgette.

  • 4.

    Put a deep frying pan or wok over a medium heat and let it warm for 1 min, then add the onion, carrot and courgette with 1 tbsp oil. Season with a little salt and pepper. Fry for 5 mins, stirring now and then, till the veg start to pick up a little colour.

  • 5.

    While the veg fry, thinly slice the shiitake mushrooms. Peel and crush or grate the garlic. Peel and grate the ginger. Drain the lentils and rinse under cold water.

  • 6.

    Stir the shiitakes into the veg with the garlic, ginger and miso. Cook and stir for 2 mins, then tip in the lentils. Pour in the porcini with their stock. Pop a lid on the pan, turn the heat up and bring it to a simmer. Once it has started to bubble, turn the heat down and little and simmer for 8 mins.

  • 7.

    While the lentils simmer, drain the rice and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover with a lid and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed. Take the rice off the hat and let it sit in the pan for 5 mins, with the lid on, to steam.

  • 8.

    Finely slice the spinach leaves. Trim the roots and top 1cm off the spring onion, then finely slice it on the diagonal.

  • 9.

    Stir the spinach into the lentils and simmer, without the lid on, for 2 mins to just wilt it. Taste the lentils and add a pinch more salt or pepper if you think they need it.

  • 10.

    Fluff the rice up with a fork and spoon into 2 warm bowls. Spoon over the miso lentils and serve, garnished with the sliced spring onion.

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