Korean Inspired Koshari Bowl – Lentils.org

Ingredients

• 1 Tbsp (15 mL) sesame oil
• 1 cup (250 mL) garlic, thinly sliced
• 2 cups (500 mL) split red lentils, oven roasted*
• 3 Tbsp + 2 tsp (55 mL) kochukaru (korean chili pepper flakes)
• 2 ½ cups (625 mL) white rice, cooked
• 5 cups (1.25 L) whole red lentils, cooked
• 2 ½ cups (625 mL) whole wheat macaroni, cooked
• 5 cups (1.25 L) marinara pasta sauce
• 1 Tbsp (15 mL) gochujang (Korean fermented chili paste)
• 1 Tbsp (15 mL) fresh parsley, minced
• 1 cup (250 mL) scallions, sliced thinly on the bias
• 6 cups (1.5 L) daikon, small diced, pickled**
• 3 cups (750 mL) cello carrots, shredded
• ¼ cup (60 mL) sesame seeds