Lentil Soup With Miso

A wonderful, filling, satisfying lentil soup when you want something hearty and filling, but not too heavy! The miso gives the dish a lot of a rich, satisfying broth. And it is so easy to make! Make Lentil Soup With Miso next time you want a satisfying soup!

We make so many soups! Cindy loves them, and I always find them easy to cook and a canvas to work upon. The reason I love this soup so much is that it has a lot of umami from the miso!

Ingredients

• Lentils, either brown or green. Be aware that French green lentils will take longer to cook.
• Onions
• Celery
• Bay leaves
• Miso. I like a rich broth, so use red, but white would work as well for a milder broth.

See the recipe card for quantities.

The lentils are used because they cook quickly, but still have some texture. Red lentils disintegrate rapidly. They would give a good soup, but I wanted the texture of the beans in this recipe.

Typically soups use some sort of vegetable broth, not just water when they are cooked. The miso in this soup is the broth and gives the soup a lot of umami.

Instructions

Heat the saucepan over medium heat. When the pan is hot, add the oil. When the oil shimmers, add the chopped onions.

Saute the onions until the are translucent and somewhat browned, about 5 minutes.

Add the rest of the ingredients to the pan. Bring the soup to a boil and then lower the heat to a simmer.

Cook the soup at a simmer until the lentils are firm, but done. Remove from the heat and let rest for about 10 minutes.

Take a cup of broth from the soup and mix with the miso until the miso is fully mixed.

Add the miso broth to the soup.

Enjoy!

Serve with a crusty bread or a warmed pita.

Related

Looking for other delicious soups? Check out these!

Variations

This soup has many possible additions. Add za'atar, sumac, or Aleppo Pepper as a seasoning.

Adding sauerkraut would give a nice zing! Walnuts or pumpkin seeds would provide some crunch and some healthy fats.

Pomegranate seeds will give some color and some zing.

Recipe

Lentil Soup With Miso

A wonderful, filling, satisfying lentil soup! The miso gives the dish a lot of umami.

Excellent with a crusty bread! Or even a toasted pita!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Comfort

Servings 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup lentils brown or green, see notes
• 1 ½ cup onion yellow, chopped
• 6 cups water
• 1 cup celery chopped, about 2 ribs
• 2 bay leaves
• 3 tablespoons red miso

Instructions

 

• Soak the lentils for a minimum of 3 hours before you cook them.
• In a large pan, saute the onion, diced, in olive oil. When browned, approximately 5 minutes, add the water, the lentils, the celery, and the bay leaves.
• Bring to a boil. Cook until the beans are done, approximately 15 minutes.
• Remove the soup from the heat and let cool for 5 minutes. See notes.
• Take 1 cup of the broth and add the miso to the removed broth. Mix until uniform and add to the soup.
• Serve!

Notes

Do make sure you cool the soup before adding the miso. If the soup is too hot, it will kill the microorganisms in the miso if you are using a live culture miso. Miso should always be added after the dish has finished cooking and has cooled somewhat.The celery can be left out.

The type of lentils determines how quickly it cooks. French green lentils take longer to cook than regular green or brown lentils. Red lentils will also work and cook very quickly.

The soup would be excellent with the addition of

• Chopped walnuts
• Pomegranate seeds
• Sauerkraut

Keyword lentil, miso, soup, umami, vegan

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