Miso soup with mushrooms and lentils


Total time: 50m
Preparation Time: 50m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 718 Kcal, 11g Protein, 17g Carbohydrates, 5g Fat


Ingredients

  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 50 g mixed mushrooms, sliced, fried lightly
  • 1.5 tsp thyme leaf
  • 4 garlic clove, finely chopped
  • 9.5 dl vegetable bouillon
  • 100 g brown lentils
  • 1 tbsp miso paste
  • a little parsley

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Instructions

  • 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.
  • Storage:

    The soup can be stored in an airtight container for up to 5 days in the fridge, or can be frozen in smaller portions in freezable containers for up to 3 months.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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