Bowl of Plant-Based Bulgogi Style Lentils with lentils scattered on table
  • Easy
  • 25 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 253 Cal
  • Fat: 6g (1.7g Saturated Fat)
  • Carbohydrates: 36g
  • Fiber: 14g
  • Sugar: 7g
  • Protein: 13g

Print Recipe


  • 2 Cups Water
  • 1/4 Cup Tamari (Gluten-Free Soy Sauce)
  • 2 Tbsp. Honey or Maple Syrup
  • 2 Cloves Garlic, minced (about 1 Tbsp.)
  • 1 inch piece of Ginger, peeled, minced
  • 1 tsp. Sesame Oil
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1 Tbsp. Cooking Oil (we used Avocado)
  • 1/2 Sweet Onion, finely diced
  • 1 Cup Dried Red or Brown Lentils
  • 2 Green Onions, thinly sliced
  • 1/4 Cup of Chopped Cilantro
  • 1 Tbsp. Sesame Seeds
  • Cooked Brown Rice for serving


  1. In a medium bowl, mix together all the sauce ingredients.
  2. Heat the oil in a skillet over medium heat, then add the onion and saute for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed about 8-10 minutes.
  3. Serve by spooning over rice and garnishing with the green onions and sesame seeds.