Carrot, lentil and miso soup

Autumn through to winter always gets us craving for a bowl of soup, miso is an ingredient we have embraced the past few years and always have some in the fridge, it sits happily there for ages and it's very good for you. The inspiration here came from a book called 'Miso Tasty' by Bonnie Chung and it will teach you every thing you need to know about Miso.

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Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp Olive oil
 1 Onion diced
 1 Red chilli chopped
 2 Cloves of garlic chopped
 1 Thumb size piece of ginger, peeled and chopped
 150 g Red lentils rinsed
 2 tbsp Miso
 White pepper and sea salt to season
 Chopped coriander to serve (optional)
 Shichimi togarashi - Japanese 7 spice to serve (optional)

1

Heat the oil and fry the onion over a low to medium heat until soft and translucent, about 10-15 minutes.

2

Add the chilli, garlic and ginger and continue to cook for a further 5 minutes.

3

Add the carrots and lentils and stir through.

4

Pour in the vegetable stick and bring to a simmer.

5

Put the lid on and simmer for approx. 20 mins until the carrots are tender and the lentils are cooked.

6

Mix the miso with a little hot water to loosen a little and then stir into the soup and continue to simmer just for a couple of minutes.

7

Blitz the soup in a blender or use a hand stick blender until thick and smooth.

8

Season with white pepper and salt which you may not need depending on your brand of miso.

9

Garnish with coriander and a sprinkle of shichimi togarashi if you are using, or crispy seaweed.

Ingredients

 2 tbsp Olive oil
 1 Onion diced
 1 Red chilli chopped
 2 Cloves of garlic chopped
 1 Thumb size piece of ginger, peeled and chopped
 150 g Red lentils rinsed
 2 tbsp Miso
 White pepper and sea salt to season
 Chopped coriander to serve (optional)
 Shichimi togarashi - Japanese 7 spice to serve (optional)

Directions

1

Heat the oil and fry the onion over a low to medium heat until soft and translucent, about 10-15 minutes.

2

Add the chilli, garlic and ginger and continue to cook for a further 5 minutes.

3

Add the carrots and lentils and stir through.

4

Pour in the vegetable stick and bring to a simmer.

5

Put the lid on and simmer for approx. 20 mins until the carrots are tender and the lentils are cooked.

6

Mix the miso with a little hot water to loosen a little and then stir into the soup and continue to simmer just for a couple of minutes.

7

Blitz the soup in a blender or use a hand stick blender until thick and smooth.

8

Season with white pepper and salt which you may not need depending on your brand of miso.

9

Garnish with coriander and a sprinkle of shichimi togarashi if you are using, or crispy seaweed.

Carrot, lentil and miso soup

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