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Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, sautéing until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add rinsed lentils, vegetable broth, Better Than Bouillon vegetable base, dried thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.

Remove the bay leaf from the soup. In a small bowl, whisk the white miso paste with 1/4 cup of the hot soup broth until smooth. This prevents the miso from clumping.

Stir the miso mixture into the soup. Add the fresh spinach and chopped kale, stirring until the greens wilt, about 2-3 minutes.

Taste and adjust seasoning as needed. Serve hot.


Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, sautéing until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add rinsed lentils, vegetable broth, Better Than Bouillon vegetable base, dried thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.

Remove the bay leaf from the soup. In a small bowl, whisk the white miso paste with 1/4 cup of the hot soup broth until smooth. This prevents the miso from clumping.

Stir the miso mixture into the soup. Add the fresh spinach and chopped kale, stirring until the greens wilt, about 2-3 minutes.

Taste and adjust seasoning as needed. Serve hot.
