Sautéed Lentils and Mushrooms with Soy Ginger Glaze

Ingredients

• Lentils

  raw

  1 cup or 192g

• Water

  3 cup or 710g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Tamari soy sauce

  1 tbsp or 18g

• Ground ginger

  ½ tsp or 0.9g

• Garlic powder

  ¼ tsp or 0.8g

• Olive oil

  1 tbsp or 14g

Directions

1. Rinse lentils under cool water. Bring the water to a boil in a medium pot, add lentils, reduce to a gentle simmer, and cook 15–20 minutes until just tender; drain excess water.
2. Meanwhile, heat oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, 5–7 minutes.
3. Whisk the soy sauce, ground ginger, and garlic powder in a small bowl to make a glaze.
4. Add the drained lentils to the skillet with the mushrooms. Pour in the soy-ginger glaze and toss to coat evenly.
5. Cook, stirring, 3–5 minutes until the glaze slightly reduces and everything is well coated. Serve hot.