Soy-Braised Lentils & Mushrooms Rice Bowl

This hearty bowl combines Merchant Gourmet Puy Lentils and rice for a satisfying, protein-rich meal. Soy-braised mushrooms and lentils are served over fluffy basmati rice, then topped with kimchi, sriracha mayo and crispy seaweed for a flavour-packed bowl that delivers on both comfort and nutrition.
Written by Christina Sots
20 minutes Serves 2 Beginner
Soy-Braised Lentils & Mushrooms Rice Bowl
Ingredients
  • 250g cooked basmati rice
  • 200g oyster mushrooms, torn into bite-sized pieces
  • 2 spring onions, finely sliced, greens reserved for serving
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 50g spinach
  • 1 pouch Merchant Gourmet Puy Lentils
  • 3–4 tbsp soy sauce
  • ½ tbsp agave syrup (optional)
  • 1 tbsp sesame oil
  • Kimchi, to serve
  • Vegan mayonnaise, to serve
  • Sriracha, to serve
  • Toasted sesame seeds, to serve
  • Crispy seaweed snack, to serve

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Puy Lentils
Puy Lentils
250G
  1. Cook the basmati rice according to the packet instructions.
  2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the white parts of the spring onions and cook for 2–3 minutes until softened.
  3. Add the garlic and oyster mushrooms and cook for around 10 minutes until the mushrooms are golden and caramelised.
  4. Stir in the spinach, Merchant Gourmet Puy Lentils and 3–5 tablespoons of water.
  5. Add the soy sauce, agave syrup (if using) and sesame oil. Stir well and cook for 4–5 minutes until the spinach has wilted and the lentils are warmed through. Add a splash more water if needed to create a lightly saucy consistency.
  6. Divide the rice between bowls and spoon over the soy-braised lentils and mushrooms.
  7. Top with kimchi, vegan mayonnaise, sriracha, toasted sesame seeds, crispy seaweed and the reserved spring onion greens before serving.

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