Love Dahl but don’t have the time to gather combinations of spices? This one is for you, we really make the lentils shine on this one. Been cooking lentils this way for quite some time; just water and salt. Lentils are packed with proteins, fibers vitamins and minerals it is really my favorite legume of all time. The flavor is similar to mung bean which I had a lot growing up in the Philippine islands. Cooked lentils have a rich texture, high in protein and definitely protein packed whole foods
The ease and quickness of this recipe is perfect for our busy lifestyle. I honestly had no idea that you could even make lentils this flavorful with very few ingredients. But it is really easy! Feel free to add in some fun additions like your choice of roasted veggies, fritters or vegan meat alternatives, They are all great.
This will make a perfect hearty meal that will nourish you and your family.
Why is this dish amazing?
It uses lentils which are rich in vitamins and minerals. We use mirin to deglaze the vegetables for that sweetness. And it’s a big pot of food with minimal effort enough to feed the whole family.
Instructions
- Cook lentils as directed in package.
- Sear vegetables on a separate pan.
- Deglaze with mirin.
- Assemble by laying veggies on top of the lentils.
- Add herbs.
Steps (more detailed)
- Cook the Lentils:
- Rinse the brown and red lentils under cold water. In a large pot, combine the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce to a low simmer. Cook for about 25-30 minutes for brown lentils and 15-20 minutes for red lentils, or until tender. Remove the bay leaf and season with salt and black pepper to taste.
- Sauté the Veggies:
- In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and sauté for about 5-7 minutes until slightly softened.
- Add the bell pepper and root vegetables to the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until the veggies are tender and beginning to caramelize.
- Glaze the Veggies:
- In a small bowl, mix together the mirin, soy sauce, garlic powder, and red pepper flakes (if using). Pour this glaze over the sautéed vegetables and stir well to coat. Cook for another 2-3 minutes until the sauce thickens slightly and the veggies are evenly glazed in medium-high heat.
- Combine and Serve:
- Serve the lentils in a bowl topped with the glazed veggies. Garnish with fresh herbs like parsley or green onions.
Variations
- Add More Veggies: Feel free to include additional vegetables such as zucchini, broccoli, or asparagus for extra nutrients and color. Fresh parsley, red chili flakes and curry powder is a great way to make variations with.
- Spice it Up: Add a teaspoon of cayenne pepper for an extra kick, or mix in some cumin seeds for a deeper flavor.
- Make it Creamy: Stir in a splash of coconut milk for a creamy texture.
Substitutions
- Lentils: Substitute brown or red lentils with green lentils or black beluga lentils if desired.
- Mirin: If mirin is unavailable, use a mix of apple cider vinegar and a touch of maple syrup as a substitute.
- Vegetable Broth: Use water or homemade vegetable stock if you don’t have broth on hand.
FAQ
Q: Can I make this dish ahead of time? A: Yes! Both the lentils and the glazed veggies can be made in advance and stored in an airtight container in the fridge for up to 3 days.
Q: Can I freeze leftovers? A: Absolutely! This dish freezes well. Store it in a freezer-safe container, and it will last for up to 3 months.
Q: What can I serve with this dish? A: Pair it with crusty bread or over rice or quinoa for a complete meal.
Top Tip
To save time, cook the lentils while you prepare and sauté the vegetables. This way, everything will be ready around the same time, making for a quicker meal.
Hint
For added flavor, consider adding a squeeze of lemon juice just before serving to brighten the dish and enhance the flavors.
Other Lentil Recipes!
- Vegan Bolognese Using Lentils & Gardein
- Gigli Pasta with lentils
- Lentils & Cauliflower
- High Protein Black Bean & Lentil Soup
- Pret A Manger Moroccan Lentil Soup Recipe
Enjoy this nutritious and flavorful Lentils and Mirin Glazed Veggies dish that’s not only easy to make but also perfect for meal prep!
Lentils & Mirin Glazed Vegetables
Ingredients
- - 1 cup dried lentils rinsed and drained
- - 1 large eggplant sliced into rounds
- - 2 medium zucchini sliced
- - 3 tablespoons mirin
- - 2 tablespoons soy sauce or tamari for a gluten-free option
- - 1 tablespoon maple syrup or agave nectar
- - 1 onion diced
- - 3 cloves garlic minced
- - 1 can diced tomatoes
- - 4 cups vegetable broth
- - 1 teaspoon cumin
- - 1 teaspoon paprika
- - Salt and pepper to taste
- - Fresh parsley or cilantro chopped (for garnish)
Instructions
- In a small bowl, whisk together the mirin, soy sauce or tamari, and maple syrup or agave nectar to make the glaze.
- Heat a little bit of oil in a large skillet or pan over medium-high heat.
- Add the eggplant slices to the skillet and sear them for about 2-3 minutes on each side, until they are golden brown and slightly softened. Remove from the skillet and set aside.
- In the same skillet, add the sliced zucchini and cook for about 2 minutes on each side until they are lightly browned. Remove from the skillet and set aside.
- In a large pot, heat a little bit of oil or water over medium heat. Add the diced onion and minced garlic, and sauté until they are softened and fragrant.
- Add the lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are cooked and tender.
- Once the lentils are cooked, add the seared eggplant and zucchini to the pot. Pour the mirin glaze over the vegetables and gently stir to coat them.
- Taste and adjust the seasoning if needed.
- Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
- Serve the lentil stew with mirin glazed seared eggplant and zucchini in bowls, garnished with fresh chopped parsley or cilantro.
