Warm Miso Mushroom & Aubergine Salad with Puy Lentils
November 23, 2025
Miso glazed aubergine and shiitake mushroom salad with puy lentils
Serves:2–3
Time:~40 minutes
Warm lentil salad with miso glazed mushrooms, red onions and aubergine. Easy and delicious, ready in about 40 min. Topped with sesame seeds, a little extra olive oil, parsley for freshness and a squeeze of lemon. I served it with oven baked salmon (190°C / 375°F for 10-13 min) with a bit of olive oil, lemon juice, salt and pepper and a sprinkle of sesame seeds to finish.
Ingredients
Roasted Vegetables
- 2 medium aubergines, cut into thick half-moons
- 300 g shiitake mushrooms (*≈ 4 cups)
- 1 medium red onion, cut into wedges
- 1 tbsp olive oil
- Salt & black pepper, to taste
Miso Glaze
- 1½ tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp honey
- 1 tsp olive oil
- 1 tsp ginger, finely chopped
- 1–2 tbsp water to loosen
Lentils
- 150 g Puy lentils, rinsed
- 450 ml water or stock - i used marigold vegetable bouillon powder 1 2/3 tsp
- Salt (add only after cooking)
Optional Finish
- 1 tbsp sesame seeds
- Fresh herbs, parsley or coriander - i used parsley
- Extra Lemon juice
Instructions
1. Cook the Puy lentils
- Add lentils + water/stock to a pot. Bring to a boil reduce to a high simmer (about 4 on induction). Cook 20–25 minutes uncovered, until tender but not mushy.
2. Roast the vegetables
- Preheat the oven to 200°C (400°F). Add aubergine, mushrooms, and red onion to a tray. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes.
3. Make the miso glaze
- Whisk together miso, soy, vinegar, honey, ginger, and water.
4. Glaze & roast again
- After 20 minutes, remove the tray and pour the miso glaze over the vegetables.
- Toss well to coat. Return to the oven for another 10–15 minutes, until aubergine is soft and silky and mushrooms are caramelised.
5. Assemble the salad
- In a large bowl or serving platter, add the warm Puy lentils and the miso-roasted vegetables. Topp with sesame seeds, parsley, a drizzle of olive oil, and lemon.
Serving Suggestions
- •I served the warm salad with a piece of oven baked salmon. Bake in the oven on 190°C / 375°F for 10-13 min with a bit of olive oil, lemon juice, salt and pepper and a sprinkle of sesame seeds to finish.
- •For a vegan option, pan-fry tofu until golden and toss with a little soy sauce and lemon.
- •For a heartier meal, serve with brown rice
Storage & Meal Prep
- •Fridge: Store in the fridge for up to 3 days.
- •Reheating: Reheat gently in the microwave or in the oven at 160°C / 320°F for 10 minutes.
- •Add a squeeze of lemon or a splash of water to refresh the vegetables.
Variations & Substitutions
- •Vegetables: Use zucchini instead of aubergine, for the best caramelization cut at an angle, roast for 14-18 min. Or use butternut squash, roasting time is similar to aubergine.
- •Mushrooms: Instead of shiitake use oyster mushrooms, chestnut mushrooms or Portobello sliced thin.
Enjoy!
Warm lentil salad with miso glazed mushrooms, red onions and aubergine. Easy and delicious, ready in about 40 min. Topped with sesame seeds, a little extra olive oil, parsley for freshness and a squeeze of lemon. I served it with oven baked salmon (190°C / 375°F for 10-13 min) with a bit of olive oil, lemon juice, salt and pepper and a sprinkle of sesame seeds to finish.
Ingredients
Roasted Vegetables
- 2 medium aubergines, cut into thick half-moons
- 300 g shiitake mushrooms (*≈ 4 cups)
- 1 medium red onion, cut into wedges
- 1 tbsp olive oil
- Salt & black pepper, to taste
Miso Glaze
- 1½ tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp honey
- 1 tsp olive oil
- 1 tsp ginger, finely chopped
- 1–2 tbsp water to loosen
Lentils
- 150 g Puy lentils, rinsed
- 450 ml water or stock - i used marigold vegetable bouillon powder 1 2/3 tsp
- Salt (add only after cooking)
Optional Finish
- 1 tbsp sesame seeds
- Fresh herbs, parsley or coriander - i used parsley
- Extra Lemon juice
Instructions
1. Cook the Puy lentils
- Add lentils + water/stock to a pot. Bring to a boil reduce to a high simmer (about 4 on induction). Cook 20–25 minutes uncovered, until tender but not mushy.
2. Roast the vegetables
- Preheat the oven to 200°C (400°F). Add aubergine, mushrooms, and red onion to a tray. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes.
3. Make the miso glaze
- Whisk together miso, soy, vinegar, honey, ginger, and water.
4. Glaze & roast again
- After 20 minutes, remove the tray and pour the miso glaze over the vegetables.
- Toss well to coat. Return to the oven for another 10–15 minutes, until aubergine is soft and silky and mushrooms are caramelised.
5. Assemble the salad
- In a large bowl or serving platter, add the warm Puy lentils and the miso-roasted vegetables. Topp with sesame seeds, parsley, a drizzle of olive oil, and lemon.
Serving Suggestions
- •I served the warm salad with a piece of oven baked salmon. Bake in the oven on 190°C / 375°F for 10-13 min with a bit of olive oil, lemon juice, salt and pepper and a sprinkle of sesame seeds to finish.
- •For a vegan option, pan-fry tofu until golden and toss with a little soy sauce and lemon.
- •For a heartier meal, serve with brown rice
Storage & Meal Prep
- •Fridge: Store in the fridge for up to 3 days.
- •Reheating: Reheat gently in the microwave or in the oven at 160°C / 320°F for 10 minutes.
- •Add a squeeze of lemon or a splash of water to refresh the vegetables.
Variations & Substitutions
- •Vegetables: Use zucchini instead of aubergine, for the best caramelization cut at an angle, roast for 14-18 min. Or use butternut squash, roasting time is similar to aubergine.
- •Mushrooms: Instead of shiitake use oyster mushrooms, chestnut mushrooms or Portobello sliced thin.
Enjoy!
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