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 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.
Top tip
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.
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
Ingredients
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
- Chopped walnuts
- Pomegranate seeds
- Sauerkraut
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