Miso soup with mushrooms and lentils

main dish Soups and stew
Total: 55 min. | Active: 20 min.
vegan

When I'm trying out new recipes, I love to experiment with different combinations of flavours. I discovered miso paste this year and I've become a huge fan of trying it out in lots of different ways. Miso paste is made from fermented soy beans and tastes a little like soy sauce. It's usually used for making miso soup, but in my recipe here I've combined it with the earthy flavour of brown lentils and mushrooms. All in all, this soup is rich and delicious – a really hearty meal! Serve it with a few extra mushrooms and fresh parsley on top, along with slices of crunchy bread.

LAUREN - Food Photography Academy

Ingredients

for 4 person

1 tbsp olive oil
1  onion, finely chopped
4  garlic cloves, finely chopped
450 g mixed mushrooms, sliced
1 ½ tsp thyme leaves
9 ½ dl vegetable bouillon
100 g brown lentils
1 tbsp miso paste
a little  parsley
50  mixed mushrooms, sliced, fried lightly

How it's done

Heat the oil in a large pan. Sauté the onion for 2-3 mins., add the garlic and mushrooms, sauté for approx. 10 mins. until all of the liquid has evaporated. Add the thyme and sauté for another 1-2 mins. Add the stock and lentils, bring to the boil, simmer on a medium heat for approx. 35 mins. Add the miso paste, purée the soup using a hand blender. If the soup is too thick, add a little more stock until you achieve the desired consistency.

Serve the soup and garnish with the fried mushrooms and parsley.

Show complete recipe