Hi Everyone,
Here is a really easy lentil soup that has a Japanese twist to it. It can be thrown together very quickly for those nights when you’re too tired to make a huge dinner. The miso also helps give the soup a salty flavor so you can add less salt in the end. Enjoy!
Recipe: Lentil Miso Soup
Author: Bhavani, iEat Green
Recipe type: Appetizer
Ingredients
- olive oil
- 2 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 Tbs. chopped garlic
- 1 cup French lentils, rinsed
- 2 cups shredded cabbage
- 12 cups boiling water
- 2 Bay leaves
- 2 t. thyme
- 2 Tbs. chopped dill
- ¼ cup chopped parsley
- 6 Tbs. Red Miso
- 1-½ teaspoons salt
- ¾ teaspoons pepper
Instructions
- In large pot, sauté onions and carrots in olive oil for 5 min. Add celery, cabbage, and garlic, and sauté for 5 more minutes. Add lentils and boiling water. Add Bay leaves and herbs. Bring to a boil and then simmer for 40 minutes until lentils are soft. Remove 1 cup of broth into small bowl. Dissolve the miso, and then add back into larger pot. DO NOT ALLOW TO BOIL, ONCE MISO IS ADDED! Adjust salt and pepper to taste. Serve with hot pepper if desired.
Step-By-Step Instructions:
In large pot, sauté onions and carrots in olive oil for 5 min. Add celery, cabbage, and garlic, and sauté for 5 more minutes. 
Add lentils and boiling water. 
Add Bay leaves and herbs. 
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Bring to a boil and then simmer for 40 minutes until lentils are soft. Remove 1 cup of broth into small bowl. Dissolve the miso, and then add back into larger pot. DO NOT ALLOW TO BOIL, ONCE MISO IS ADDED! Adjust salt and pepper to taste. Serve with hot pepper if desired.
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