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

• 100 g Ginger - 100g
• 500 G Brown & Polson Cornflour
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Fresh Asian Coriander Bunch
• - Potts Vegetable Stock Can
• 100 g Yorkshire English Carrots 100G
• 1 Kg Green Lentils, 1Kg
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• - Light Soy Sauce
• 90 g Natoora British Organic Shiitake Mushrooms 90g

Instructions

1. 1. Rinse the green lentils (150 g) under cold water and set them aside to drain.
2. 2. Slice the shiitake mushrooms (100 g) and spring onions (3) thinly, finely grate the ginger (10 g) and dice the carrot (100 g).
3. 3. In a large pot, heat 10 ml sesame oil over medium heat and sauté the spring onions, ginger and carrot 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 500 ml vegetable stock, 30 ml soy sauce and 15 ml 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 25 minutes until tender.
7. 7. In a small bowl, mix 1 tbsp cornflour with 2 tbsp cold water to create a slurry, then stir it into the pot to thicken the broth.
8. 8. Add the baby spinach (50 g) 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 (10 g) on top.

How to make Savory Lentil And Shiitake Mushroom Hotpot

1. Rinse lentils and slice vegetables. Rinse the lentils under cold water and leave them to drain. Thinly slice the shiitake mushrooms and spring onions and finely grate the ginger.
2. Sauté the vegetables. Heat sesame oil in a large pot over medium heat and sauté the spring onions, ginger and carrots for 2-3 minutes. Add the mushrooms and cook for about 4 minutes until softened.
3. Simmer the lentils. Pour in the vegetable stock, soy sauce and mirin and bring to a gentle boil. Add the lentils, reduce to a simmer and cook for 20 minutes until tender.
4. Thicken and add spinach. Stir a slurry of cornflour and water into the pot to thicken the broth, then add the baby spinach and cook for 2 minutes until wilted.
5. Season and serve. Taste and adjust the seasoning, remove from the heat and serve the hotpot in bowls, garnished with freshly chopped coriander.

Frequently asked questions

What is the total time needed to prepare and cook the Savory Lentil and Shiitake Mushroom Hotpot?

The total time required is 45 minutes, including 10 minutes of prep and 35 minutes of cooking.

Can I make this hotpot ahead of time and store it?

Yes, you can make it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

What can I serve with this hotpot for a complete meal?

Serve it with steamed rice or crusty bread to complement the flavors and make it more filling.