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Korean-Style Red Lentil and Asparagus Bowl

A plant-forward twist on an ethnic takeout favorite. Featuring Custom Culinary®  Kimchi Prep, True Foundations Vegetable Liquid Stock Concentrate, and Gold Label Chili Garlic Sauce, Korean-Style Red Lentil and Asparagus Bowl is a hearty plant-based bowl of stir-fried vegetables, with red lentils, kimchi slaw, laced with a chili garlic sauce, finished with toasted walnuts and sesame seeds.

What You'll Need

  Kimchi Slaw
1 lb Cole slaw mix, no dressing
3 Tbsp Custom Culinary® Kimchi Prep
  Broccoli, blanched
1 lb Fresh broccoli, cut in small florettes
as needed Salt for water 
  Red Lentils
8 oz Red lentils
as needed Salt for water
  Vegetable Stir-Fry
1 tsp Canola oil
3 oz Red onions, small dice
6 oz Carrots, small dice
6 oz Shiitake mushroom caps, sliced
1-1/2 tsp Custom Culinary® True Foundations™  Vegetable Liquid Stock Concentrate
1 oz Walnuts, chopped and lightly toasted
1/4 oz Sesame seeds, lightly toasted
12 oz Custom Culinary® Gold Label Ambient Chili Garlic Sauce, 3 portion control pouches, heated in simmering water 
1 ea. Scallions, sliced

Kimchi Slaw
Combine cole slaw veggies and Kimchi Prep.
Toss to combine well.
Set aside for at least 2 hours.
Blanch the Broccoli
Lightly blanch in salted water.
Cool and set aside.
Red Lentils
Cook in salted water per package instructions, being careful not to overcook. 
Vegetable Stir-fry
In a wok, heat the oil and stir-fry the carrots and onions until they begin to soften.
Add the mushrooms and cook till tender.
Finally, add the blanched asparagus and heat through.
Season with the Vegetable Liquid Stock Concentrate.
Toss to distribute and season evenly.
Assemble the Bowls (4)
Keeping the ingredients somewhat separated, each in about 1/3 of the bowl, add a portion of lentils.
Next add the kimchi slaw, then the stir-fried vegetables to fill the remaining space
Pour a portion of garlic chili sauce over each bowl.
Sprinkle with the toasted walnuts and sesame seeds
Serve hot