Red Meat Allergy Friendly Black Pepper Lentil Bibimbap with Snow Peas

Total time55 min

Prep time20 min

Cook time35 min

4.7

(18)

Red Meat Allergy Friendly Black Pepper Lentil Bibimbap with Snow Peas

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 ¼ cups water
½ tsp salt

For the lentils

¾ cup green or brown lentils, rinsed
1 ½ cups vegetable broth
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp freshly ground black pepper
1 tbsp soy sauce
1 tsp rice vinegar

For the sauce

2 tbsp gochujang
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp toasted sesame seeds

For the vegetables

6 oz snow peas, strings removed
2 medium carrots, julienned
4 oz baby spinach
2 tbsp neutral oil, divided
2 tsp soy sauce
salt and pepper, to taste

For the eggs

4 large eggs
1 tbsp neutral oil

For serving

1 tbsp toasted sesame seeds, for serving (optional)
2 scallions, thinly sliced, for serving (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, heat 1 tbsp sesame oil in a small saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and just golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the rinsed lentils, vegetable broth, black pepper, and soy sauce. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until the lentils are tender but still hold their shape, 20–25 minutes. Stir in the rice vinegar and adjust seasoning to taste.

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