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!
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
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
Tried this recipe?Let us know how it was!