Miso French Lentil Soup
PLANT-BASED | GLUTEN FREE* | SOY FREE* | QUICK & EASY
This simple soup transforms from a small list of basic ingredients into a sumptuous, warm bowl of satisfaction with very little effort. Two important ingredients make this soup so flavorful and satisfying - the type of lentil used and miso paste!
Lentils come in a variety of forms and colors. The standard red, brown, yellow and green lentils break down quickly and become like porridge when cooked. If you have never tried black beluga lentils (named because they look like caviar!) or french green puy Lentils (green with tiny dark flecks they look like tiny rocks) then you are in for a real treat! When cooked these lentils add more flavor and they retain their shape and texture when cooked!
To finish this soup we suggest adding a splash of our Kyushu Brown Rice Vinegar prior to serving. Vinegar adds a nice contrast of brightness and acidity to this soup and really brings all the flavors together as a flavor enhancer. Our brown rice vinegar is made with care using 1000 year old methods to craft a superior product without the harsh flavor found in most commercial vinegars on the market today. Once you have found the magic of using a good quality vinegar in your recipes there is no turning back!
Servings: 6 bowls
- Prep Time: 30 mins
- Cook Time: 1 hours 0 mins
- Total Time: 1 hours 30 mins
Ingredients
- 3 tablespoons Olive Oil
- 2 cups Onion (chopped)
- 1 cup Celery (chopped)
- 1 cup Carrots (chopped)
- 1 tablespoon Chopped Garlic
- 4 cups Vegetable Broth
- 2 tablespoons * Dark Miso Paste (choose from Red Miso, Brown Rice Miso, or Country Barley Miso)
- 14 ½ ounces Canned Diced Tomatoes (in juice)
- 1 ¼ cups Black Beluga or French Puy Lentils (important to use one of these two types)
Optional
- 2 tablespoons Brown Rice Vinegar
Instructions
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.
- Add miso paste to your vegetable broth and whisk until combined. Then, add your miso broth, lentils, and tomatoes with juice to the pot and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan. If it is thicker than you prefer you can thin soup with more broth (1/4 cup increments). Season with salt and pepper if you desire.
- Lastly, you can add a splash of vinegar to the soup prior to serving. Vinegar adds a brightness to any dish, which adds a nice contrast and brings all the flavors to life! Ladle soup into bowls and enjoy!
Notes
* Use Chickpea Miso to make this recipe soy-free; Country Barley Miso is not gluten-free.