Red Lentil Miso Soup

This hearty soup will fill and warm a rumbling tummy anywhere! Make double the recipe because we know you’ll love it!

Ingredients

serves 2 as an entree

1 Tbsp macadamia oil, or other neutral flavoured oil

1 cup diced onion (1/2 medium onion)

3 garlic cloves, minced

1 cup (3 oz) fresh shiitake mushrooms, stems removed, sliced

1/4 tsp sea salt

4 cups organic vegetable broth

1 cup red lentils, rinsed, soaked and drained

2 Tbsp red miso paste*

2 cups red kale, stem removed, roughly chopped

sliced spring onions, to garnish

chili oil, optional

Instructions

1. Sauté onions and garlic in macadamia oil. Cook until onions are almost translucent, about 2 minutes. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minute until warmed through evenly.
2. Add 3 cups of vegetable broth and drained red lentils. Cover pressure cooker with lid and lock in place. Cook on High for 8 minutes.
3. Once pressure releases naturally approx. 10mins. Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved.
4. Ladle warm soup into serving bowls. Garnish with sliced spring onions and chili oil, if desired.

This recipe uses red miso paste, also labeled as “aka miso.” This produces a prominent, rich flavor. If you want a milder tasting miso, you can substitute white miso (“shiro miso”).

If using a conventional large saucepan, cook lentils and broth ingredients for 30minutes or until lentils are tender.