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.
Cook in salted water per package instructions, being careful not to overcook.
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