Description
Bursting with the savory, umami-rich goodness that defines Korean cuisine, this Low-Fat Korean Lentil Bulgogi is not only easy to whip up on a busy weeknight, but it’s also healthy and satisfying.
Ingredients
Scale
Sauce Ingredients:
- 1/3 cup reduced-sodium tamari *
- ¼ cup pure maple syrup
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 Tablespoon rice vinegar
- ½ teaspoon molasses *
- 2 Tablespoons low-sodium vegetable broth *
- ¼ teaspoon red pepper flakes (+/-)
- 2 ½ teaspoons cornstarch (or arrowroot powder)
Skillet Ingredients:
- ¾ cup finely diced yellow onions
- 1 cup finely diced red bell peppers
- 1 – [ 14 oz. can ] brown lentils, drained and rinsed *
Serving Ideas:
- Steamed rice
- Sliced green onions
- Toasted sesame seeds
Instructions
- Place all the Sauce Ingredients into a small bowl, whisk well to combine, set aside.
- Place the finely diced onions and red bell peppers into a large skillet, sauté over medium-high heat for approximately 4 to 6 minutes or until they reach the desired tenderness, stirring occasionally. Add a splash of water, if needed, to prevent burning.
- Once the onions and red bell peppers reach the desired tenderness, then place the Sauce Mix into the skillet, simmer for several minutes over medium-high heat until thickened.
- Once thickened, low the heat to medium, then add the drained and rinsed lentils. Cook for several minutes, stirring occasionally, until the lentils are heated through.
- Serve with steam rice and topped with sliced green onions and toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4