[[ recipeID=recipe-9l63pjfu9, title=Miso Lentil Soup ]]
Miso Lentil Soup
PLANT-BASED | DAIRY FREE | QUICK & EASY
Lentil soup is a nourishing and delicious meal any time of year, and the addition of miso adds a comforting richness to the flavors. This tasty recipe is one of our favorites and is seasoned with our American made, Miso Master Organic Handcrafted Miso.
Love this recipe? Well...we made another version of lentil soup with miso paste! Check out Miso French Lentil Soup!
Servings: 4 Bowls
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
Ingredients
- 1 ¼ cup onion (chopped)
- 2 ¼ tablespoons chopped garlic
- ¼ cup olive oil
- 3 ¼ tablespoons flour (whole wheat, all-purpose, or your flower of choice)
- 8 cups water
- 2 ¼ cups brown or green lentils
- 3 ¼ tablespoons tamari
- 4 ¼ tablespoons chili powder
- 1 ¼ teaspoons dried thyme
- 1 ¼ cups carrots (diced)
- 1 ¼ cups celery (diced)
- ½ tablespoon black pepper
- ⅓ cup Traditional Red Miso (use Chickpea Miso if you prefer soy-free miso)
- ⅓ cup extra water for dissolving the miso
Instructions
- Add the 1/3 cup of extra water to the miso paste in a small bowl and stir until creamy. This will help the miso dissolve into the soup more easily when we add it later. For now, set the creamy miso mixture aside.
- Add all dried spices except for the black pepper and stir for a minute.
- Add olive oil to soup pot and bring to temp over medium heat. Add onions and garlic and sauté until tender.
- Add flour to the pan and continue to stir for about five minutes.
- Add 8 cups of water, lentils, black pepper and remaining vegetables to the pot. Don't add the miso yet.
- Simmer until the lentils reach your preferred tenderness.
- Remove from heat and add the creamy miso and the tamari to the soup. Stir until incorporated.
- For a creamier soup, pulse with an immersion blender until desired consistency is reached.
Notes
Pro Tip: For a creamier soup, blend thoroughly in a food processor.