This hearty soup will fill and warm a rumbling tummy anywhere! Make double the recipe because we know you’ll love it!
serves 2 as an entree
1 Tbsp macadamia oil, or other neutral flavoured oil
1 cup diced onion (1/2 medium onion)
3 garlic cloves, minced
1 cup (3 oz) fresh shiitake mushrooms, stems removed, sliced
1/4 tsp sea salt
4 cups organic vegetable broth
1 cup red lentils, rinsed, soaked and drained
2 Tbsp red miso paste*
2 cups red kale, stem removed, roughly chopped
sliced spring onions, to garnish
chili oil, optional
- Sauté onions and garlic in macadamia oil. Cook until onions are almost translucent, about 2 minutes. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minute until warmed through evenly.
- Add 3 cups of vegetable broth and drained red lentils. Cover pressure cooker with lid and lock in place. Cook on High for 8 minutes.
- Once pressure releases naturally approx. 10mins. Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved.
- Ladle warm soup into serving bowls. Garnish with sliced spring onions and chili oil, if desired.
This recipe uses red miso paste, also labeled as “aka miso.” This produces a prominent, rich flavor. If you want a milder tasting miso, you can substitute white miso (“shiro miso”).
If using a conventional large saucepan, cook lentils and broth ingredients for 30minutes or until lentils are tender.