Grain-free macrobowls with lentils, kimchi and kale
- 2 carrots
- 4 cups shiitake mushrooms
- 8 cups kale
- 1 ½ tbsp minced garlic
- ½ cup tahini
- 2 tbsp soy sauce
- 1 ¾ tsp chinese five-spice
- 1 ½ cups canned lentils
- 1 ⅓ cups kimchi
Chop carrot, shiitake mushrooms and kale into bite-size pieces (discarding the touch center ribs and stems of kale).
Fill a medium shallow pan with 1 inch of water. Add carrot, shiitake mushrooms and kale. Cover and steam 5 minutes, or until carrots are slightly tender. Remove from heat and drain.
Meanwhile, in a small bowl, blend or whisk together garlic, tahini, soy sauce and chinese five-spice.
Place lentils in a microwave-safe dish and heat on high for 45 seconds.
Spread lentils, veggies and kimchi on a plate, then drizzle with sauce.