Green lentils turn tender and savory with white miso and lemon. They’re topped with hearty pan-fried oyster mushrooms tossed with a little gochujang and a spoonful of crunchy chili crisp. Serve with rice for a satisfying meal with heat, tang, and texture.
Green lentils hold their shape better than red lentils as they cook, making them a good choice for a stew that can have a little texture. Rinse them before using and check for any small stones. There’s no need to soak them. The onion and garlic give the broth a savory base; white miso makes it richer and saltier at the end. Saltiness varies by brand, so taste before adding any extra salt.
Let the lentils simmer gently in vegetable broth rather than boiling rapidly. This helps them cook more evenly and stay intact. Cooking time depends on the age and size of the lentils, so start checking after twenty minutes. If the pan looks like it might cook dry before the lentils are tender, add a splash of hot water. Stir the miso into the lentils off the heat. This keeps its flavor from cooking for longer than necessary. Lemon juice keeps everything fresh and balances the earthy lentils.
Oyster mushrooms are meaty and develop browned, crisp edges in a hot frying pan. Tear large ones into strips and cook them in batches; an overcrowded pan traps moisture, so the mushrooms steam rather than fry. Add the gochujang only after they’ve browned. A small splash of water turns it into a thin, spicy glaze without burning the fermented chili paste. Use less gochujang for a milder dish.
Chili crisp is an oil-based chili sauce with crunchy bits; the heat and amount of oil vary from jar to jar. So start with a modest spoonful on the table and let everyone add more to taste. The topping gives the tender lentils and juicy mushrooms a crunchy contrast. If you don’t have chili crisp, you can leave it out; the gochujang adds some heat, but not the same crunchy texture.
Serve the lentils with rice cooked while the lentils simmer, so both are hot when they reach the table. Bread works too, but rice soaks up the broth and sauce well. Leftovers can be covered and refrigerated within two hours, then used within two days. Reheat them in a pan until piping hot throughout; add a splash of water if the lentils have thickened in the fridge. Store the chili crisp separately and add it just before serving, so the crunchy bits keep their texture.
Rinse the lentils and drain. Slice or tear the oyster mushrooms into strips.
Heat 1 tablespoon of oil in a medium saucepan over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute.
Add the lentils, bay leaf, and vegetable broth to the pan. Bring to a boil, then reduce the heat and simmer gently with the lid slightly ajar for 25–35 minutes. Stir occasionally and start checking after 20 minutes to see if the lentils are tender. Add a splash of hot water if needed.
Meanwhile, cook the rice according to the package instructions.
Heat the remaining oil in a large frying pan over high heat. Fry the oyster mushrooms in two batches, without crowding the pan, for about 4 minutes per batch, until golden brown. Return all the mushrooms to the pan. Stir the gochujang with 2 tablespoons of water to loosen it, add it to the pan, and toss until the mushrooms are lightly glazed.
Remove the bay leaf from the lentil pan. Take the pan off the heat and stir in the miso and lemon juice. Taste and add a little more lemon juice if you like.
Divide the rice and miso lentils among bowls. Spoon the mushrooms on top and finish with chili crisp.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.