Lentils Veggies Miso Soup

Healthy Vegetarian and Vegan Friendly Soup!
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Grab a spoon and load up on this super delicious and healthy vegetable soup. This lentil miso based soup is sure to hit the spot on a cold winter day and quite frankly it is perfect for any season. This vegetarian and vegan friendly soup is easy to pull together. It’s really amazing how filling it is. The ingredients used are easy to find year round. This lentil and miso flavored thickened soup with tender but not mushy veggies will have you slurping on seconds. I hope you will try it and enjoy as much as we do. Happy Cooking.

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5 from 1 vote

Lentils Veggies Miso Soup

A simpe and healthy, yet super delicious soup. Great for any snowy winter day and quite frankly equally great for any season. Made with easy to find everyday ingredients.

Course brunch, Dinner, Lunch, Soup
Cuisine American, Asian, Gluten free Cuisine, Healthy, Japanese, Vegan Cuisine, Vegetarian Cuisine
Keyword Authentic Miso Soup, Best Vegetable Soup, Carrot Soup, Healthy Soup, Lentil Soup, Miso Soup, Potato Soup, Soups, Vegan Cuisine, Vegan Soup, Vegetarian Recipe, Winter Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 People
Calories 407 kcal
Author Yasmin Jackson


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion peeled and chopped or diced
  • 1 large celery stalk rinsed and chopped
  • 4 small carrots peeled and sliced or diced
  • 2 medium Idaho Potatoes washed thoroughly and cut into chunks
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon sea salt or Kosher. Adjust for your diet.
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup red lentils rinsed thoroughly
  • 3 vine ripened tomatoes diced or chopped (can sub plum tomatoes)
  • 1 bunch scallions chopped (about 1 cup)
  • 2 cups spinach tightly packed. I used baby organic spinach


  • 6 cups water
  • 1/3 cup white miso paste (see comments in notes)
  • 2 tablespoons dashi powder (see comment in notes)


  1. Heat olive oil in a 5-quart dutch oven or soup pot using medium heat

  2. Add onions and celery. Stir. Cook 2 minutes.

  3. Add in carrots, potatoes, thyme leaves and season with 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt (or kosher). Stir and cook 2 minutes.

  4. Add in lentils, tomatoes and season with remaining salt. Stir.


  1. In a large measuring cup or bowl, add the water. Add 1/3 cup miso paste – stir and add in 2 tablespoons dashi powder. Stir until dissolved.


  1. Pour the Miso Dashi Broth over the veggies. Stir. Cover. Bring to a boil over high heat.

  2. Once the liquid comes to a boil, reduce heat to medium low and simmer for 30 minutes.

  3. 30 minutes later, the veggies will be very tender and the broth reduced to approximately 4 cups. The broth will also thicken.

  4. Add in the chopped scallions and spinach. Stir. Turn off the heat. Cover the pot with a tight lid for 2 mninutes. This will cook and wilt the spinach perfectly.

  5. Stir and serve hot. Enjoy.

Recipe Notes

Tutorial Video Available: Lentils Veggies Miso Soup

White Miso Paste – can be purchased at any Asian/Chinese supermarket or online.

Dashi Powder – can be purchased at any Asian/Chinese supermarket or online.

Nutritional facts will vary depending on the serving size you eat.

Nutrition Facts
Lentils Veggies Miso Soup
Amount Per Serving
Calories 407 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1539mg67%
Potassium 1458mg42%
Carbohydrates 65g22%
Fiber 20g83%
Sugar 9g10%
Protein 19g38%
Vitamin A 10680IU214%
Vitamin C 33mg40%
Calcium 122mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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