Miso Ginger Asian Lentil Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons sesame oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 8 ounces cremini mushrooms, sliced
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
- In a small bowl, whisk the miso paste with a ladle of the hot broth until smooth. Stir this mixture back into the pot along with the soy sauce. Simmer uncovered for 5 more minutes.
- Ladle the stew into bowls and top with sliced green onions and sesame seeds.
Notes
Whisk the miso with a little broth before adding it so it blends evenly without clumps. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Measuring cups