This is a simple and soothing soup. Miso – traditionally a fermented soybean paste (you can also nd chickpea versions in some health food stores if you are soy–sensitive) – makes a wonderful umami base for a quick soup. The lentils are a great vegan source of protein and ber, while the lemon juice provides a nice tart and tangy counterbalance to the dense, earthy miso/lentil combination. It is also alkalinizing to boot, improving absorption of nutrients and providing an immune enhancing dose of Vitamin C.
2 Tbsp coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 cup red lentils
6 cups water or broth
2 Tbsp lemon juice
2 Tbsp miso
4 Tbsp cilantro, chopped
2 Tbsp green onions, sliced
- In a large pot, melt coconut oil and sauté onions until soft. Add garlic and sauté a few minutes more.
- Rinse lentils under running water. Place in the pot with the onions/garlic and add the water or broth.
- Cook for one hour, stirring occasionally so that lentils do not stick to the bottom of pot.
- Turn off heat.
- Measure lemon juice and miso in a small bowl and blend together with a fork or whisk adding a little of the soup water to help dissolve miso. Add to pot and combine well.
- Add chopped cilantro and onions, stir well and serve.
Note: you do not want to bring this soup back to a hard boil after adding the miso. This will destroy the beneficial bacteria, so just a low heat is ideal if you need to re-heat before serving.
Makes 4 servings •
As published in EcoParent Magazine