Wash the rice and add the lentils, water, salt and pepper
Bring to a soft boil before turning to the lowest heat
Cover and leave to steam for 25 minutes
Turn off heat, fluff with a fork then cover and steam for another 10 minutes
Mix the broth ingredients (vegetable stock, olive oil, miso paste, brown sugar, vinegar, garlic, soy sauce) and simmer for 10 minutes to combine
Break the mushrooms into strips and coat with cumin, paprika and oregano
Sear the mushrooms until browning and charred slightly
Serve the broth over the rice, topped with the mushrooms and garnishes then enjoy
