Sweet Korean Lentils

After a busy July, here we are at a long weekend! We had no plans this weekend, and needed to stay home, eat healthy & save money. I found this recipe here, and it turned out great. My only complaint is how few leftovers there are. The lentil mix was so flavorful, it was really surprising. I really can't wait to try out more lentil dishes since it has been pretty easy to make and so tasty. I would probably double it next time and do less rice, more of the lentil mix. We both enjoyed it, despite our usual trepidation toward vegan food, and we really didn't miss the meat. The original recipe said 2 green onions, but I went too hard and chopped up 3. In reality, 1 probably would have been enough, so I have left it at 1 in the recipe (look at all that extra green onion). This recipe really satisfied us both in how quick and easy it was, but also how delicious!

To make this you will need:

• 1 cup basmati rice, uncooked
• 2 cups water
• 1/4 cup soy sauce
• 2 1/2 tbsp brown sugar
• 2 cloves of garlic, minced
• 1 inch fresh ginger, minced
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp peanut oil
• 1/2 white onion, chopped
• 1 cup red lentils, uncooked
• 1 green onion, chopped
• sesame seeds (for topping)

1. Cook the rice and set aside.
2. Heat peanut oil in a skillet over medium heat. Add white onion & cook until soft.
3. In a medium bowl, mix together water, soy sauce, brown sugar, garlic, ginger, sesame oil and red pepper flakes.
4. Add the mix and lentils to the skillet. Simmer until lentils are cooked and the liquid is all absorbed (~20 min).
5. Spoon over rice to serve & top with green onion and sesame seeds. Enjoy!