A delightful nutritious, vegan, high-protein, egg-free, dairy-free, gluten-free (if tamari sauce is used) Asian dish that can be easily prepared for a quick but tasty and filling meal.
Dice up the washed fresh Shiitake mushrooms and other ingredients. (If using dry Shiitake mushrooms, soak these first in very hot water for an hour or until fully soft. Then wash well under cold running water before dicing the rehydrated mushrooms up. For more details, read here.)
Wash the baby spinach and kale leaves (or regular spinach leaves) well under cold water, then pat mostly dry with paper towels, before chopping up into bite-sized pieces.
Meanwhile, heat up the half tablespoon of oil in a saucepan or skillet on medium heat. Once the oil is hot, sauté the garlic and onions in the oil for 1-2 minutes, then add the diced tomatoes. Mix to combine and sauté for about 3-4 minutes.
After about 2-3 minutes (or when the lentils are heated through), add in the chopped baby spinach or kale leaves. Stir and cook for another 2 minutes until the vegetable leaves are just wilted. Taste and adjust seasonings as needed (see recipe notes). Serve warm.
Since this recipe uses soy sauce, no additional salt is listed in the ingredients. However, at the end of the cooking process, taste and adjust the seasonings as you wish. Feel free to add in a little bit more additional soy sauce or salt if desired.
To make this recipe oil-free, use a bit of vegetable broth instead of the oil to sauté the garlic, onions and lentils.
If you don't have Shiitake mushrooms on hand, you can substitute the mushrooms with white button mushrooms or Cremini mushrooms.
For a gluten-free and soy-free recipe, you can substitute the soy sauce used in this recipe for an equivalent amount of coconut aminos.