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.
Red Lentil Coconut-Miso Soup
By Chatelaine329
PREP TIME
15 min
TOTAL TIME
35 min
Serves
8
Photo, Erik Putz.
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
- 19 g,
- Carbohydrates
- 33 g,
- Fat
- 15 g,
- Fibre
- 7 g,
- Sodium
- 466 mg.
