A delightful nutritious, vegan, high-protein, egg-free, dairy-free, gluten-free (if tamari sauce is used) Asian dish that can be easily prepared for a quick but tasty and filling meal.
Dice up the washed fresh Shiitake mushrooms and other ingredients. (If using dry Shiitake mushrooms, soak these first in very hot water for an hour or until fully soft. Then wash well under cold running water before dicing the rehydrated mushrooms up. For more details, read here.)
Wash the baby spinach and kale leaves (or regular spinach leaves) well under cold water, then pat mostly dry with paper towels, before chopping up into bite-sized pieces.
Meanwhile, heat up the half tablespoon of oil in a saucepan or skillet on medium heat. Once the oil is hot, sauté the garlic and onions in the oil for 1-2 minutes, then add the diced tomatoes. Mix to combine and sauté for about 3-4 minutes.
To make this recipe oil-free, use a bit of vegetable broth instead of the oil to sauté the garlic, onions and lentils.
If you don't have Shiitake mushrooms on hand, you can substitute the mushrooms with white button mushrooms or Cremini mushrooms.