Red Lentil Coconut-Miso Soup
383
- Prep Time15 mins
- Total Time35 mins
- Makes8 servings
Photo, Erik Putz.
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.