It is a chilly April day, which makes this heart warming Red Lentil Coconut Miso Soup even more appealing! Packed with protein rich red lentils and simple pantry staples, this vegan soup can be whipped up with little time or mess. Like all dishes containing miso, it should not come to a full boil once the miso is added. High heat will kill the gut friendly probiotics provided by fermented miso.
2 tbsp canola oil
1 onion, chopped
2 carrots, peeled and chopped
1.5 tbsp grated fresh ginger
(or 1 tsp ground ginger)
3 tsp Better Than Boullion Vegetable Paste mixed with 900ml water to make broth
1 can Coconut Milk
2 cups frozen diced butternut squash
1 1/4 red lentils
1 1/2 cup water, divided
6 cups chopped kale
1/3 cup miso paste
1 tbsp lemon juice
Salt & Pepper to taste
*Bolded items available at The Granary!
Heat the oil in a large pot and add the onion and carrots.Cook until softened (5 min) Add ginger and continue to cook until fragrant, approximately 2 more minutes. Add the broth, coconut milk, lentils and 1 cup of water and bring to a boil. Reduce heat and sinner until lentils break down and start to thicken the soup.
Stir in the the chopped kale and cook until wilted (1 min). Whisk miso and 1/2 cup water in a small bowl until smooth. Stir into the soup and remove from heat. Finish with a splash of lemon juice and salt and pepper.
Red Lentil Coconut Miso Soup goes great with crusty bread for dipping.