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Vegan Japanese-style lentil soboro simmered with sweet and savory flavors, made from red lentils.

Red Lentil Soboro (Japanese Crumbled Lentils)

by Vegin Vegan Vegun!
Japanese-style lentil soboro made with red lentils. Ready in about 20 minutes, a gentle vegan side dish for everyday meals and meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Japanese, vegan
Servings 2 people

Equipment

  • Knife and cutting board
  • Spatula
  • Frying pan with lid

Ingredients
  

  • 1 cup (200 ml)  dried red lentils masoor dal, 160g
  • 50 g onion about ¼ medium onion
  • 50 g carrot about ⅓ medium carrot
  • 50 g lotus root optional
  • 6 g ginger minced (≈ 1 tsp)
  • ½ teaspoon sesame oil for sautéing
  • 1 cup (200 ml)  water

Seasonings (choose one)

▶︎ Option 1 : light flavor

  • 1 tablespoon mirin
  • 1 tablespoon soy sauce

▶︎ Option 2 : deeper flavor

  • 1 tablespoon mirin
  • 1 tablespoon soy sauce koji shoyu koji / 醤油麹

For garnish

  • 3-4 g ginger minced (≈ ½ tsp), to taste
  • toasted sesame seeds to taste
  • scallions wakegi, to taste
  • salt to taste
  • black pepper to taste

Instructions
 

Soak the lentils

  • Rinse the red lentils and soak for 10–15 minutes, then drain.
    1 cup (200 ml)  dried red lentils

Chop the vegetables

  • Dice carrot, onion, and lotus root. Mince ginger and scallions.
    50 g carrot, 50 g onion, 50 g lotus root, 6 g ginger, scallions

Sauté

  • Heat sesame oil in a frying pan.
    ½ teaspoon sesame oil
  • Add ginger and vegetables; cook gently until onion softens.

Add lentils

  • Stir in lentils for 1–2 minutes to coat in oil.

Simmer

  • Add water just enough to cover lentils.
  • Cover and bring to a boil, then reduce to low–medium heat.
  • Simmer 6–8 minutes until water evaporates, stirring gently halfway through.

Finish

  • Add seasonings (Option 1 or 2) and stir gently while evaporating any remaining moisture.
    1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon soy sauce koji
  • Season with salt, pepper, scallions, ginger, and sesame seeds.
    * For make-ahead, leave slightly moist to prevent drying.
    toasted sesame seeds, 3-4 g ginger, scallions

Notes

Storage

  • Refrigerate up to 3 days. Flavors deepen over time; avoid over-drying when storing.

Notes / Tips

  • Water should barely cover lentils to keep a light, crumbly texture.
  • Serve generously over steamed rice, in rice balls, or as udon topping.
  • Brief soaking helps even cooking and maintains soboro texture.
Keyword easy red lentil recipes, lentil side dish, red lentil recipe, red lentil recipe not soup, red lentils not soup, vegan red lentil recipes