This was easy enough to come up with - cook a bunch of my favorite stuff, and eat!

Serves 2

• 1 cup French green lentils, or other lentils that hold their shape
• 1 tablespoon dark miso paste
• 1 (heaping) tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon ground white pepper (or more according to your taste)
• hot water
• 1 cup sliced shiitake mushrooms
• 1/2 cup peeled diced carrot
• 1/2 cup sliced shallots
• 1 tablespoon olive oil plus a bit more for the pan
• 1 teaspoon tamari (or soy sauce)
• 2 chopped green onions
• juice from half a lemon

1. Preheat the oven to 450.
2. Rinse and clean your lentils. Heat olive oil in a pot and sweat the garlic, and ginger. Add the miso and white pepper (I grind mine in fresh so use your judgement and personal taste here as to how much you really add) then add the lentils and cover with hot water. Bring them to a simmer, then continue to simmer until they are tender but not mushy. You will need to stir and add additional water along the way. Mine took about 35 minutes.
3. Meanwhile cover a cookie sheet with foil and lightly oil it. Toss the mushrooms, carrots and shallots with olive oil and tamari, then spread them out on the cookie sheet. Grind some black pepper over them.. Roast them until they are browning and tender - you will be able to smell the goodness when they are ready - mine took just shy of 20 minutes.
4. Mix the vegetables in with the lentils. Stir in the green onion, squeeze them lemon over and dig in!