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.
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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.
