Lentil-Miso Soup with Spinach

Name: Lentil-Miso Soup with Spinach
Ingredients: Dried green lentils, 1 cup (7 oz/200 g), sorted and rinsed; Celery, 1 rib, chopped; Carrot, 1 large, chopped; Cabbage, 2 cups (6 oz/170 g) chopped; Fresh ginger, 2 tablespoons peeled and chopped; Red pepper flakes, ½ teaspoon; Red or white miso, ¼ cup (2 oz/60 g); Red or white miso, ¼ cup (2 oz/60 g); Baby spinach, 2 cups (4 oz/120 g) chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Easy to find and inexpensive, lentils are the plant-based eater’s friend, delivering protein, fiber, and minerals in comforting soups like this one. Instead of using a meat-based stock, you’ll add umami and depth to the soup with miso, a Japanese condiment made of fermented soybeans and sometimes other beans and grains.

Ingredients

Dried green lentils, 1 cup (7 oz/200 g), sorted and rinsed
Celery

Soup
Gluten-free
Vegan

Method

In a large pot, combine the lentils and 6 cups (48 fl oz/1.4 l) water and place over medium-high heat. Add the celery, carrot, cabbage, ginger, and red pepper flakes as the water comes to a boil. Once it is boiling, cover and reduce the heat to medium-low. Cook, stirring occasionally, until the lentils are tender and starting to fall apart, about 1 hour. Uncover and add