Hearty Lentil and Vegetable Miso Soup
Hearty Lentil and Vegetable Miso Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon Better Than Bouillon vegetable base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 2 tablespoons white miso paste
- 2 cups fresh spinach, packed
- 2 cups fresh kale, packed, stems removed and chopped
Instructions
- 1
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.
⏱️ 7 min
- 2
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
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.
⏱️ 30 min
- 4
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.
⏱️ 3 min
- 5
Stir the miso mixture into the soup. Add the fresh spinach and chopped kale, stirring until the greens wilt, about 2-3 minutes.
⏱️ 3 min
- 6
Taste and adjust seasoning as needed. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Vegetable Miso Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon Better Than Bouillon vegetable base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 2 tablespoons white miso paste
- 2 cups fresh spinach, packed
- 2 cups fresh kale, packed, stems removed and chopped
Instructions
- 1
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.
⏱️ 7 min - 2
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 3
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.
⏱️ 30 min - 4
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.
⏱️ 3 min - 5
Stir the miso mixture into the soup. Add the fresh spinach and chopped kale, stirring until the greens wilt, about 2-3 minutes.
⏱️ 3 min - 6
Taste and adjust seasoning as needed. Serve hot.
⏱️ 1 min