By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
259 cal · 50 min
Wasabi Miso Lentils with Shrimp and Greens
Recipe GLPR4633cd7d085f93
A Japanese-inspired bowl featuring earthy brown lentils simmered in a piquant miso-wasabi broth, topped with tender shrimp and sautéed leafy greens. The umami-rich sauce is balanced by rice vinegar and sesame oil for a light yet satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup brown lentils
3 cups water or vegetable broth
2 tablespoons miso paste
1 tablespoon mirin
1 teaspoon prepared wasabi
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 tablespoon canola oil
12-16 large shrimp, peeled and deveined
2 cups shredded leafy greens (chard, kale, or collards)
Sesame seeds for garnish
Sliced green onions for garnish
Directions
Rinse the brown lentils under cold water until the water runs clear. In a medium pot, bring 3 cups of water or vegetable broth to a boil. Add the lentils and reduce heat to a gentle simmer. Cook for 20-25 minutes until the lentils are tender but still hold their shape.
While the lentils cook, whisk together the miso paste, mirin, prepared wasabi, rice vinegar, and sesame oil in a small bowl until smooth. This creates your flavoring base.
When the lentils are nearly tender, stir in the miso mixture until fully incorporated. Simmer for another 2 minutes, stirring gently.
Heat the canola oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they reach an internal temperature of 145°F and turn opaque. Transfer to a plate.
In the same skillet, add the shredded greens and cook for 2-3 minutes, stirring occasionally, until wilted and tender.
Divide the lentil mixture among four bowls. Top each with the cooked shrimp and sautéed greens. Garnish with sesame seeds and sliced green onions.
Comments
Wasabi Miso Lentils with Shrimp and Greens relies almost entirely on pantry staples and fresh proteins available at any Charlotte grocer, but miso, mirin, and wasabi demand a careful store hunt—Harris Teeter carries them reliably in the Asian section, but Food Lion and ALDI often don't stock all three, making a second trip likely for weeknight cooking. Shrimp and leafy greens are widely available and cheap; lentils cost pennies; the real expense is the shrimp, which will run $8–$12 per pound, bringing the per-serving cost to roughly $5–$7 depending on shrimp size. The 50-minute stated time is honest, but assumes lentils cook at full speed: in practice, watch them after 20 minutes and budget up to 35, especially if your water is cool. The dish reheats beautifully and works well for meal prep, though the wasabi bite fades slightly after a day.
Sign in or create a free account to add your review.
