Savory Lentil And Shiitake Mushroom Hotpot Recipe

About this recipe

A hearty and flavorful dinner featuring protein-rich lentils and umami-packed shiitake mushrooms, simmered in a soy-based broth and garnished with fresh herbs.

Ingredients

• 1 Kg Green Lentils, 1Kg
• 30G Shiitake Mushrooms, 30G
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• - Light Soy Sauce
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 160 Ml Cj Bibigo Sesame Oil
• - Potts Vegetable Stock Can
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 400G Whole Chickpeas In Water
• 100 g Wijaya Coriander Seeds 100G

Instructions

1. 1. Rinse the lentils under cold water and set them aside to drain.
2. 2. Slice the shiitake mushrooms and spring onions thinly, and finely grate the ginger.
3. 3. In a large pot, heat sesame oil over medium heat and sauté the spring onions, ginger, and carrots for 2-3 minutes.
4. 4. Add the shiitake mushrooms to the pot and cook until softened, about 4 minutes, stirring occasionally.
5. 5. Pour in the vegetable stock, soy sauce, and mirin, and bring to a gentle boil.
6. 6. Add the lentils to the pot and reduce the heat to a simmer, allowing them to cook for 20 minutes until tender.
7. 7. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the pot to thicken the broth.
8. 8. Add the baby spinach and cook for 2 minutes until wilted, stirring gently.
9. 9. Taste the hotpot and adjust seasoning if needed, then remove it from the heat.
10. 10. Serve the hotpot in bowls, garnished with freshly chopped coriander on top.