Advertisement
  • Newsletters
  • Subscribe

Red Lentil Coconut-Miso Soup

408

  • Prep Time15 min
  • Total Time35 min
  • Makes8 servings
coconut-miso, squash and red lentil soup in bowl with spoon

Photo, Erik Putz.

Chatelaine Triple Tested

Packed full of veggie goodness, with added protein from the lentils, this is a perfect easy winter warmer. 

Ingredients

  • 2 tbsp canola oil

  • 1 onion, chopped

  • 2 carrots, peeled and chopped

  • 1 1/2 tbsp finely grated fresh ginger

  • 1 900-mL carton no-salt-added vegetable broth

  • 1 400-mL can coconut milk

  • 2 cups frozen diced butternut squash

  • 1 1/4 cups red lentils

  • 1 1/2 cups water, divided

  • 6 cups chopped kale, stems removed

  • 1/3 cup white miso paste

  • 2 tbsp lemon juice, (optional)

Instructions

  • HEAT oil in a large pot over medium. Add onion and carrots and cook until softened, 5 min. Stir in ginger and cook until fragrant, 2 min.

  • ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.

  • STIR in kale and cook just until wilted, 1 min. Whisk miso with remaining 1/2 cup water in a small bowl until smooth, then stir into soup. Remove from heat. Add lemon juice. Serve with crusty bread for dipping.

Nutrition (per serving)

Calories 294, Protein 19g, Carbohydrates 33g, Fat 15g, Fibre 7g, Sodium 466mg.

Kitchen Tip: Never boil miso soup. High heat kills miso's gut-healthy probiotics.

Kitchen Tip: Look for pre-washed, pre-chopped kale in the supermarket to cut down on prep time.

Get more of our best soup recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.