Girls on Food Miso Lentils: A Healthy Side Dish

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Being a Girl on Food can be tough on my wallet and my waistline. I’ve realized that I need to start cooking at home more often, even if it’s just for me and my boyfriend. I came up with this healthy recipe on a day when I was too lazy to go grocery shopping. Although I was making it up as I went along, I shocked by how good this turned out. It’s definitely a side dish worth sharing. Lentils are great, zero fat, high in fiber and protein, perfect for those watching their weight. Enjoy!

Soybean Paste, White Type

 

Girls on Food Miso Lentils 

 

Makes 5 x 1/2 cup servings

  • 1/2 cup chopped yellow
  • 1/4 cup chopped green onion
  • 1/2 tablespoon coconut oil
  • 2 heaping tablespoons of Soybean Paste, White Type
  • 2 1/2 cups water
  • 1 cup whole green small lentils, sorted and rinsed
  • Salt and pepper to taste

I got my Soybean Paste at a Japanese Market called Mitsuwa Marketplace. It’s a giant grocery store that has a food court, coffee and pastry shops and sushi grade seafood. I could spend an entire day there. There are darker, saltier miso pastes to get, but I prefer the lighter kind.

Start by browning the yellow and green onion with the coconut oil together in a medium to large sized sauce pan, stovetop. Once they’re looking cooked, turn the heat down to a low simmer. Then add the soybean paste and 2 cups of water. This should look similar to the miso soup you would order in a sushi restaurant.

Broth is almost ready to add lentils

Broth is almost ready to add lentils

Bring the miso soup to a boil. Then add the green lentils.

The lentils swimming in soup

The lentils swimming in soup

I let the lentils boil in the soup for about 5 minutes. Then, reduce the heat to low, cover with a lid and simmer until liquid is almost absorbed, approximately 35 to 40 minutes. Once the liquid is absorbed, turn off heat and allow it to cool for 5 minutes. They will have a creamy texture but will still be a little firm, cause that’s the green lentil’s texture.

miso4

The miso lentils, almost ready to plate

I’m a little embarrassed with my meat topping choice here. It was healthy to go with pan fried tilapia… but it wasn’t easy on the eyes. I tried to dress it up with some wilted spinach and a little cherry tomato. Sigh. Sorry.

My ugly tilapia (sadface)

My ugly tilapia (sadface)

The lentils would go great with rotisserie chicken, grilled veggies or tamari marinated tofu. Those would also look prettier.

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Julianne

Actress and Founder of Girls on Food: I was born and raised in the suburbs of Sacramento, California. I grew up a typical “McDonald’s kid”. I was very picky about what I ate and refused to try new foods. No fun, I know. My Mom started taking me on trips to Europe when I was a teenager and that’s when my palate for finer foods began to develop. Some of my most memorable favorite meals include Veal Bolognese in Rome, Gyros in Athens, Paella in Lisbon and Duck L’Orange in Paris. While this helped me grow out of a fast food phase, I still eat out quite a bit. I know I should be at home cooking, but I love dining out. I started working in restaurants in various front of the house positions at age 15. Since my start, I’ve worked in every casual restaurant setting you can think of: a teriyaki stand, brewery, sushi nightclub, trendy Mexican, family-style Italian, American diner, pizza parlor and even a BLT themed food truck. I can't help but notice that many of the LA food bloggers don't have any sort of background working in a restaurant. A lot of my perspective on food and dining out comes from my years of experience in the biz. Since starting this blog, I have shot appearances on a couple of cooking competition shows as a taster (including MasterChef Junior and another upcoming show). We have also started producing a Youtube Channel. IMDb page here: https://www.imdb.com/name/nm2023647/ For this site I contribute content from all over Los Angeles (and the world) to showcase my favorite fine-dining spots, steakhouses, exclusive supper clubs, Hollywood nightlife and our very own #GOFx events, which I plan and coordinate.

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