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Miso Ginger Lentil Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • ¾ tsp kosher salt, divided
  • 2 tbsp grated ginger
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • 6 cups water
  • 2 cups red lentils
  • ¼ cup mellow white miso paste
  • 3 cups frozen spinach or 4-5 cups loosely packed chopped greens
  • 1 tbsp lemon juice
  • Plain whole milk Greek yogurt, for topping
  • Chopped cilantro or scallions, for topping
  • Toasted cashews or almonds, for topping

Items you can prep ahead (optional)

  • Chop 1 yellow onion
  • Chop 1 carrot
  • Grate 2 tbsp ginger
  • Make the soup

Instructions

  • In a large pot over medium heat, add the oil, onion, carrot, and ½ teaspoon salt. Cook until the veggies have softened, about 3-5 minutes, stirring occasionally.
  • Add the ginger, turmeric, black pepper, and red pepper flakes (if using), and cook for 30 seconds, stirring constantly. Add the water, lentils, and remaining ¼ teaspoon salt. Bring to a boil over high heat, then give it a stir. Cover and reduce the heat to low to maintain a simmer for 20 minutes, stirring halfway through, or until the lentils have broken down.
  • Stir in the spinach or greens and simmer until wilted/thawed, about 2 minutes. Turn off the heat. Transfer about ½ cup of the soup to a bowl and add the miso paste. Mash it up with a fork to dissolve the miso, then stir it back into the soup. Stir in the lemon juice.
  • Serve topped with yogurt, herbs, and nuts.

Notes

Substitutions:

  • To make vegan, use a vegan yogurt alternative.
  • To make nut-free, top with toasted pumpkin seeds.
  • No miso paste? Add an extra ½ teaspoon salt and 1 tablespoon soy sauce in with the water. To make the soup creamier, blend 2 cups worth and stir it back into the soup.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftover soup in the microwave or on the stove.
  • Make sure to top leftovers with yogurt, herbs, and nuts.