Author: I WON I WON I WON! I'm so subtle, I know. I'm sure you have heard by now, but if not, Canadian Lentils chose me, along with 4 other awesome bloggers to go film a cooking show in P.E.I. with Food Network Star Chef Michael Smith. Oh boy, was that an experience!
My entry was this YouTube video where I featured one of my favourite lentil recipes, Lentil Tacos with Avocado Cilantro Sauce. Apparently, the recipe and my quirky personality were well received, as before I knew it, I was on a terrifying little plane on my way to see Chef Michael Smith.
A full day of filming was dedicated to just little ol' me! At first, I wondered how in the world, it would take so long to film a 15 minute recipe, but the day quickly flew by.
Filming in front of this giant crew and eight (yes eight) cameras pointing at me, was such a fun/stressful/scary/amazing/exciting/awkward experience... and I absolutely loved it. Someone give me a cooking show please. I want to do this all the time!
That's not to say it was easy, because it certainly wasn't.
The director and Chef Michael Smith would give me a 627 instructions (or something like that): look here, say this, don't say that, don't talk about what you're doing, but talk about something, don't say that you are chopping an onion, tell me why you're chopping an onion... "errr... so that it's chopped?"
It went on like that. Then they follow up all of these instructions by saying "act natural". See how natural I am ↓↓↓ haha! 😁
I would be chopping up an extremely underripe mango (apparently the camera can't tell) and then suddenly someone would run in to do a close-up of my mango chopping skills (which are hugely lacking p.s.).
Meanwhile, I'm inching away from the camera afraid of injuring the expensive technology with Michael's large chef knife and the camera man keeps chasing me getting closer and closer to my awkward chopping.
Regardless of my chopping skills, and lack of knowing what to say, I seemed to work my way through filming, and I was even able to break the entire crew at one point and make them all burst into laughter when they weren't supposed to. FINALLY!!
Hardest part for sure was that there was a roomful of people that I was having a completely one-sided conversation with. I literally couldn't tell if anyone was remotely interested in what I was yabbering on about, because they couldn't respond.
At least I know that everyone enjoyed the food. After every cut, the crew would swarm my tacos and quickly devour them all. Wooing the world one delicious vegan meal at a time. Muhahaha!
I can't reveal all the secrets, because there were some fun (and slightly evil) surprises they had in store for us, but I just can't wait to see/ I am terrified to see the final videos!
Update: You can now see the final video here.
Isn't that a lovely looking crew?? It's so much fancier than the crew I am used to (me, myself, and I).
To celebrate the end of the festivities, Chef Michael Smith taught me how to use a knife to cut the top off of a champagne bottle.
A big thank you to Ethan from Food Bloggers of Canada for taking all of these photos (and driving my hungover self around P.E.I. the day after the shoot).. what... champagne... And to Rachel from Canadian Lentils for filming this video (and just generally being awesome).
I wanted to share a recipe in celebration of this super fun event, and since I already posted the Lentil Tacos with Avocado Cilantro Sauce, I decided to make a brand spanking new lentil recipe, cause can you ever have too many lentils? The answer is no.
So here we go my friends. All you need is 15 minutes, a few go-to ingredients, and boom, flavour-packed Sweet Korean Lentils are on the table. These lentils are sweet and mildly spiced, a serious nod to Korean BBQ.
These Sweet Korean Lentils reminds me of when I lived in LA, and my roommate Ashely and I would frequent this little Korean restaurant. They always served this sweet and tangy beef. Now obvi I wasn't going to make that, but this is why I love lentils, anywhere a recipe calls for ground beef, you can pretty much sub lentils. A much healthier and friendlier option, and oh so delicious.
To make Sweet Korean Lentils: mix all the sauciness together. Um, hello delicious looking sauce!
Sauté up some onion.
Side note: Are you supposed to use signed wooden spoons, or are you supposed to display them? I decided the spoon would have a lot more love and appreciation if it was used in my daily life, so I am going to cook with it. My mom sometimes wishes I was more sentimental... oops.
Now add your lentils and sauciness to the pan.
Cover and simmer for around 10 minutes until the lentils are cooked and tender, and most of the sauce is absorbed.
Serve over rice and garnish with green onions and sesame seeds. I also used this as a lettuce wrap filling and my oh my it was scrumptious.
A big final thank you to Canadian Lentils and Chef Michael Smith for having me. ❤️
Bon Appetegan my friends.
(click stars to vote)
Sweet Korean Lentils
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Ingredients
For the sauce:
- 2 cups water
- ¼ cup soy sauce (or gluten free tamari)
- 2-3 tablespoons brown sugar
- 2 cloves garlic,, minced
- 1 inch piece of ginger,, minced
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
For the Lentils:
- 1 tablespoon light oil, (such as canola, vegetable, or peanut oil)
- ½ yellow onion,, chopped
- 1 cup red lentils
- 2 green onions,, chopped
- 1 tablespoon sesame seeds
- Cooked rice for serving
Instructions
- In a medium bow, mix together all the sauce ingredients.
- Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.
- Serve by spooning over rice, and garnishing with the green onions and sesame seeds.
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Nutrition
Bon appetegan!
Sam.
Phoebe S says
I love this recipe. So easy and delicious! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Phoebe!
Karen R. says
I used green lentils, soaked first. I cooked them more than double the time and it never thickened. Is this because I soaked them?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen, yes, that would be the issue! This recipe is designed for red lentils, which cook quickly and break down to create a thick, saucy texture. Green lentils hold their shape and take much longer to cook, so they won’t absorb the liquid the same way. If you’d like to try it again, I’d recommend sticking with red lentils for the best results!
SAM says
Can I substitute green lentils? it's what I have on hand and I am not making this at home.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes you can! Just note that green lentils take at least double the amount of time to cook, so make sure you simmer them until they are nice and tender, adding a splash more vegetable broth or water if needed. Enjoy!
Melanie says
Does this freeze well?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melanie, These lentils can be frozen, but keep in mind that the texture of the lentils might soften and get a bit mushy after thawing and reheating. To minimize mushiness, I recommend slightly undercooking the lentils when making the recipe, so they hold up better once frozen and reheated. Enjoy!
Julie says
Just made this recipe. OMG, why did I wait so long to try it?!? SO SO SO delicious!! Super easy and budget friendly. I served it on top of romaine lettuce boats with some air friend tofu on top. Amazing!! This dish will be in heavy rotation. Yay for lentils!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy you loved it so much Julie! Thank you for the review 🙂
Jo says
this is so good as it is, I added gochujang for an extra oomf!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yum! so happy you enjoyed!!
Karen ML says
Simple to put together on a busy weeknight and so dang tasty!! Thanks Sam!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it so much Karen!
Diana M says
Easy, budget-friendly, and both kid and omnivore approved! my whole family enjoyed this recipe.
Jess @ It Doesn't Taste Like Chicken says
That's terrific! We're happy to hear it!
Darcy M says
AMAZING! One of my favorite recipes ever!! I agree with a few other reviewers about the lentils breaking down more than what the recipe looks like, but it's likely an error on my end and not the recipe. I like my food extra spicy and add more crushed reds, but I like that you can modify to your personal tastes. I do Veganuary every year and this recipe (along with its creator) is what keeps me coming back for more! This recipe packs so much flavor and the green onions/scallions on top are *chef's kiss*
Thank you for creating such wonderful recipes!
Adrienne says
Easy and tasty recipe, but my end result didn't look as appetizing as your example. Do you have any suggestions on how to get similar visual results?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Adrienne, how did your results differ? Perhaps it's just a lighting or presentation difference?
Tracie says
Sam, so tasty & easy! I used my Instant Pot, so I'm still tweaking the timing as the lentils broke down a lot at 1 minute under pressure & natural release, but this ended my streak of NOT cooking at home. I'll be making it often as my life is forecasted to become very busy. I served it with ready made cilantro lime rice and steamed broccoli.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tracie! So happy you enjoyed. Yes, red lentils are very tender so would likely get too mushy in an instant pot. You could either make them on the stove as written, or you could try a heartier lentil in your instant pot such as brown or green lentils. Enjoy!
Sarah says
I love this, I top with some crushed peanuts for crunch
Jess @ It Doesn't Taste Like Chicken says
Yes, great idea!