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.

5 from 1 vote

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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

Cook Time: 45

Total Time: 55

Servings: People

Calories: 407kcal

Author: Yasmin Jackson

Equipment

5 Quart Dutch Oven or Soup Pot

Ingredients

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

FOR THE MISO BROTH:

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

Instructions

Heat olive oil in a 5-quart dutch oven or soup pot using medium heat
Add onions and celery. Stir. Cook 2 minutes.
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.
Add in lentils, tomatoes and season with remaining salt. Stir.

MAKE THE MISO DASHI BROTH:

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.

LET'S ADD THE BROTH TO THE VEGGIES:

Pour the Miso Dashi Broth over the veggies. Stir. Cover. Bring to a boil over high heat.
Once the liquid comes to a boil, reduce heat to medium low and simmer for 30 minutes.
30 minutes later, the veggies will be very tender and the broth reduced to approximately 4 cups. The broth will also thicken.
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.
Stir and serve hot. Enjoy.

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