Red Lentil Coconut-Miso Soup

137

PREP TIME

15 min

TOTAL TIME

35 min

Serves

8

Red Lentil Coconut-Miso Soup

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.

 

How to make an Easy Veggie Soup

Nutrition (per serving)

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

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.