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Sherry's Best Ever Lentil Miso Soup

I made this soup up by just adding ingredients that I love and wow!  This soup is a keeper.  Full of flavors in just the right proportions.
Course Soup
Keyword lentil, soup
Author Sherry Shrallow

Ingredients

  • 1 Onion Finely Chopped
  • 3 Clove Garlic Minced
  • 2 Stalks Celery Cut into bite sized pieces
  • 2 Carrots Cut into bite sized pieces
  • 1 Potato Cut into small cubes
  • 1 Cup French green lentils
  • ½ Cup Barley
  • ¼ tsp Celery Salt
  • ¼ tsp ground mustard seeds
  • ¼ tsp White pepper
  • 4-6 Cups Oil free vegetable stock
  • 1 Handful Kale Cut into small pieces
  • Cup Brown rice miso paste

Instructions

  • Place first 5 ingredients into a large soup pot and sauté with a few tablespoons of vegetable brother until onion is translucent. 
  • Add lentils, barley, celery salt, mustard seeds, white pepper and 4 cups vegetable broth into pot.
  • Let cook on low heat for one hour, stirring occasionally.
  • Add kale during last 5 minutes of cooking.
  • Remove soup from stove and when it stops boiling, add the miso paste into the soup, dissolving the paste with the broth.  Add up to two additional cups broth if soup is too thick.