Sources here and here
Korean BBQ Lentils:
1 tablespoon light oil (such as canola or vegetable)
1/2 an onion, finely chopped
1 cup lentils
2 cups water
Sauce (you know me - all measurements are estimates):
1/4 cup soy sauce
1/8 cup BBQ sauce or hoisin sauce (or a combination of both)
2-3 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tsp ginger
1 tsp sesame oil
pinch crushed red pepper flakes (optional)
cornstarch (optional - see note below)
Bowls or Lettuce Wraps :
1/4 - 1/2 Head Shredded Lettuce or chilled lettuce leaves
3 Cups Rice, cooked
Korean BBQ Lentils
Creamy-Spicy Sauce (1/4 cup mayo/miracle whip + sriracha or mae ploy sauce to taste)
Bean Thread (optional)
Optional garnishes: green onions, sesame seeds
Directions:
1. Cook rice and soak bean thread
2. In a small bowl, combine the sauce ingredients
3. In a skillet or saucepan, saute the onion in the light oil until softened and starting to brown.
4. Add lentils, water, and sauce to the onion. Bring to a boil, then cover and simmer according to lentil package directions.
5. Mix creamy-spicy sauce in a small bowl or cup.
6. Assemble as a bowl or lettuce wrap, as desired. Top with some creamy-spicy sauce and garnishes.
Notes:
I was looking for a new lentil-based recipe tonight and stumbled upon a Sweet Korean Lentils recipe (linked above) that made me think of Cupbop! (One of our favorites!) So I googled a "cupbop copycat" recipe and a few minutes later I was in the kitchen whipping these babies up. Whoa - so amazing! Super easy, fairly healthy, and crazy delicious! One cooking note: I don't know about you, but lentils always take WAY longer to cook than the package says for me (or maybe we just like them too soft?), so I think in the future I'll just use the slow cooker. Also, at the very end of cooking the lentils, I wanted them to be a less lentil+broth and a little more combined, so I added a bit of cornstarch+cold water to thicken it up.
