Ingredients

• 2 tablespoons vegetable oil2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 piece lemongrass, crushed and cut into 3-4 pieces1 piece lemongrass, crushed and cut into 3-4 pieces 1 piece lemongrass, crushed and cut into 3-4 pieces
• 2 tablespoons julienned ginger2 tablespoons julienned ginger 2 tablespoons julienned ginger
• 4 cloves garlic, sliced thin4 cloves garlic, sliced thin 4 cloves garlic, sliced thin
• 8 shiitake mushrooms, cut into ¼-inch slices8 shiitake mushrooms, cut into ¼-inch slices 8 shiitake mushrooms, cut into ¼-inch slices
• 1 onion, julienned1 onion, julienned 1 onion, julienned
• 2 carrots, medium diced2 carrots, medium diced 2 carrots, medium diced
• 2 ounces mirin2 ounces mirin 2 ounces mirin
• 2 ounces rice wine vinegar2 ounces rice wine vinegar 2 ounces rice wine vinegar
• 5 cups vegetable stock5 cups vegetable stock 5 cups vegetable stock
• ¼ cup green lentils, sorted for stones and rinsed¼ cup green lentils, sorted for stones and rinsed ¼ cup green lentils, sorted for stones and rinsed
• 1 cup shredded cabbage1 cup shredded cabbage 1 cup shredded cabbage
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• ½ teaspoon red chili flakes½ teaspoon red chili flakes ½ teaspoon red chili flakes
• 2 scallions, bias cut, for garnish2 scallions, bias cut, for garnish 2 scallions, bias cut, for garnish

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