Lemon Lentil Soup

Lemon Lentil Soup

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


  1. In a large pot, melt coconut oil and sauté onions until soft. Add garlic and sauté a few minutes more.
  2. Rinse lentils under running water. Place in the pot with the onions/garlic and add the water or broth.
  3. Cook for one hour, stirring occasionally so that lentils do not stick to the bottom of pot.
  4. Turn off heat.
  5. 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.
  6. 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

lemon lentil soup