Soothing Lemon Lentil Soup
This is a simple and soothing soup. Miso—traditionally a fermented soybean paste (you can also find chickpea versions in some health food stores if you are soy-sensitive)—makes a wonderful umami base for a quick soup. The lentils are a great vegan source of protein and fibre, while the lemon juice provides a nice tart and tangy counterbalance to the dense, earthy miso/lentil combination. It is also alkalinizing to boot, improving absorption of nutrients and providing an immune-enhancing dose of Vitamin C.
- 2 Tbsp coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 c red lentils
- 6 c water or broth
- 2 Tbsp lemon juice
- 2 Tbsp miso
- 4 Tbsp cilantro, chopped
- 2 Tbsp green onions, sliced
- In a large pot, melt coconut oil and sauté onions until soft. Add garlic and sauté a few minutes more.
- Rinse lentils under running water. Place in the pot with the onions/garlic and add the water or broth.
- Cook for one hour, stirring occasionally so that lentils do not stick to the bottom of pot.
- Turn off heat.
- Measure lemon juice and miso in a small bowl and blend together with a fork or whisk adding a little of the soup water to help dissolve miso. Add to pot and combine well.
- Add chopped cilantro and onions, stir well and serve.
Note: You do not want to bring this soup back to a hard boil after adding the miso. This will destroy the beneficial bacteria, so just a low heat is ideal if you need to reheat before serving.
Makes 4 servings