You know those meals that get better the next day? Like some curries and chilis, when the flavors marinate overnight and you eat leftovers the following day and it’s like ten times better? This is one of those. You’re welcome. 😉
This lentil miso soup comes out of this giant book of miso that I found in a random book store in Seattle. I have only made one other recipe out of it, but it turned out ah-may-zinggg. It was miso raisin french toast. I know, I know, it sounds weird, I thought so too. But it’s like salty, sweet, crunchy and creamy in every bite and I swear, it was delicious. So I was excited to try out another recipe from this cookbook. I chose lentil miso soup because it’s still pretty chilly here in Oregon, and lentil soup is always so warming and comforting. Like a big cozy legume snuggie. And this soup did not disappoint. I HIGHLY recommend you make it. It’s got so much of that umami flavor because of the miso, so it has the satiating quality of meat. The flavor is so complex – salty, savory with a hint of sweet. The soup is really thick and very satisfying. I would rate this bad boy 4 out of 4 stars.
thick lentil or split pea soup with miso
from The Book of Miso by William Shurtleff and Akiko Aoyagi
– 1 cup lentils or split peas, rinsed and drained
– 5 cups vegetable stock
– 2 Tbsp oil
– 1/2 cup thinly sliced onions
– 1/2 cup thinly sliced carrots or diced yams
– 3/4 cup chopped celery (with the leaves)
– 1 clove garlic, crushed
– 3 1/2 Tbsp red, barley or Hatcho miso, creamed with 1/4 cup of water
– 2 Tbsp vegan butter or butter
– 1/2 tsp oregano, thyme or rosemary
– dash of ground red pepper or 1/2 tsp nutmeg
– ground roasted sesame seeds, for topping
– 1 Tbsp minced parsley
– Cover the lentils with water at least several inches higher than the lentils, as they will expand. Soak over night.
– Drain, rinse and drain the lentils.
– Combine the lentils and water and bring to a boil. Simmer for ~ 2 hours, stirring occasionally, until very thick. OR Combine the lentils with 3 1/2 cups of water and cook on Manual in an instant pot for 15 minutes & depressurize ~ 5 minutes after it’s done cooking.
– Meanwhile, heat the oil in a skillet. Add the onions, carrots, celery and garlic and cook for ~ 5 minutes.
– Add 1/4 cup of water, cover and simmer for ~ 10 to 15 minutes, until all the water has been evaporated.
– Meanwhile, stir the miso paste with 1/4 cup water to make a thin paste.
– Stir together the lentils, cooked vegetables and the miso. Stir in the butter and the oregano, thyme or rosemary.
– Cover and let sit for at least 10 minutes.
– Serve topped with toasted sesame seeds and parsley. Enjoy! 🙂