Vietnamese Inspired Caramelized Pork Bowls with Lentils

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Dressing:

1 teaspoon miso yellow or white

1 tablespoon soy sauce or use tamari for gluten-free

1 tablespoon lime juice

1 tablespoon rice vinegar

½ teaspoon pepper flakes

2 tablespoons coconut sugar or brown sugar

1 clove garlic minced

3 tablespoons warm water or vegan chicken flavored broth

optional add ins : 1 to 2 teaspoons vegan fish sauce, ½ teaspoon boullion paste or powder

subheading: Lentils:

2 teaspoons oil

1 cup chopped onion

2 teaspoons minced ginger

3 garlic cloves minced

½ or 1 green chili such as serrano finely chopped, use milder chilies for less heat

15 oz ( 425.24 g) can lentils , drained or 1 ½ cups of cooked lentils. Brown or green lentils. Use black lentils if you like hardy lentils

2 teaspoons brown sugar or coconut sugar

1 tablespoon soy sauce or use tamari for gluten-free

4 to 5 tablespoons of the mixed dressing from above

subheading: For the Bowl:

Cooked rice or cooked vermicelli noodles

1 cucumber thinly sliced

green onions and sesame seeds for garnish

Directions at veganricha.com

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